Chocolate Chip Cookies from Scratch
The chocolate chip cookies from scratch are soft in the middle and a little crispy around the edges with extra chocolate and lots of brown sugar!
Servings: 24 cookies
Calories: 345kcal
Ingredients
- 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
Instructions
- Whisk 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and 1 teaspoon salt in medium bowl to blend.
- Using electric or stand mixer, beat 1 cup unsalted butter in large bowl until light and fluffy. Add 1/4 cup granulated sugar and 1 1/2 cups light 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 2 large eggs, room temperature and 3 teaspoons 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.
- Note: alternatively, you can bake at 325 for 13-15 minutes for a paler, more gooey cookie.
- Cool slightly on cookie sheet. Transfer cookies to racks; cool completely.
Notes
Tips for the best chocolate chip cookies:
- Flour. The type of flour that you use may affect this recipe. I use White Lily, which has a low protein content. If you're using King Arthur or Pillsbury, each has a high protein content. You may try substituting 2 cups cake flour and 1 cup of whatever all-purpose you have. I have not tried this but it makes sense to me that it would work because White Lily has a protein content almost as low as cake flour. Please let me know if you try this.
- Butter. You cannot substitute margarine or any type of butter substitute. And you shouldn't use generic butter. Quality counts. I only use Land O' Lakes Unsalted Butter.
- Your baking powder and/or baking soda is old. Baking powder and baking soda should be replaced before it's a year or so old. If older than a year and not kept in an airtight container then the rising properties have diluted.
- Method. Steps 2, 3, and 4 are important. The butter needs to be creamed until it is light in color and texture, along with the sugar. The eggs should be well-mixed into the batter. This will all take several minutes.
- Use good quality chocolate chips for the best quality. I use Ghirardelli, which can be purchased at most grocery stores.
