Wondering why they are the best chocolate chip cookies ever, well because they are one of my good friend’s recipe.
Great baker, she always come up with some delicious treats.
The reason why I love this recipe is because it is not overly sweet and primarily uses brown sugar. The brown sugar gives it a more caramel type chewiness. As a result, you get a nice crisp bottom, but the rest of the cookie is soft and chewy.
This is such an easy chocolate chip cookie. No special equipment, no creaming — a perfect cookie to do with kids. I love how versatile this dough is, too. You can freeze your dough for future use.
- ½ cup (1 stick) unsalted butter
- 1 cup packed dark brown sugar
- ½ cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 (12-ounce) bag semisweet chocolate chips
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F.
- Line 2 baking sheets with parchment paper or silicone sheets.
- Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
- Whisk the flour, baking soda, baking powder, and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips
- Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
- Store cookies in a tightly sealed container for up to 5 days.