Chocolate Chip Cookies

Hi! I'm Lucy!

I'm a home cook, writer, food and wine fanatic, and recipe developer. I've created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

Why I love this Recipe!

This award winning chocolate chip cookie recipe makes cookies that are soft in the middle and a little crispy around the edges—with extra brown sugar and two kinds of chocolate!

– 3 cups all-purpose flour – 1 teaspoon baking powder – 1 teaspoon baking soda – 1 teaspoon salt – 1 cup unsalted butter, room temperature (Do not use margarine or any butter substitute. I only use Land O Lakes unsalted butter.) – ¼ cup granulated sugar – 1 ½ cups light brown sugar – 2 large eggs, room temperature – 3 teaspoons vanilla – 1 12-ounce package semi-sweet chocolate chips – 1 12-ounce package milk chocolate chips

Ingredients You'll Need:

Whisk flour, baking powder, baking soda and salt in medium bowl to blend.

Using electric or stand mixer, beat butter in large bowl until light and fluffy. Add white sugar and brown sugar and beat until well blended. (You should be creaming the butter 5-7 minutes until the texture and color are both light.)

Add eggs and vanilla and beat until mixture is creamy and well blended. Gradually add flour mixture, stirring just until blended.

Pour half of chocolate chips into the bottom of a large bowl and then add half the dough on top of the chips. Stir dough and chips together, then add more chips and more dough until all is mixed together.

For best results, cover and place dough in refrigerator for 24-36 hours. **You can bake these cookies immediately if you wish.

When ready to bake, preheat oven to 350 and line cookie sheet with parchment paper or non-stick baking mat. Scoop heaping tablespoons of dough and roll into a ball and place on cookie sheet, giving each cookie plenty of room. Mine are usually big enough to get about 8 balls on a cookie sheet. Bake for 9-11 minutes until light brown on top and slightly brown around the edges.