Perfect balance of salty and sweet. The outer edges yield a perfectly sight crispness that balances out the soft center. Serve with cold milk, of course!

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
20 mins
total:
45 mins
Servings:
36
Yield:
36 cookies
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour, baking powder, salt, and baking soda together in a medium bowl, and set aside.

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  • Beat butter and sugars together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add eggs one at a time, scraping down sides of bowl as necessary. Beat for an additional 3 minutes. Add vanilla and beat for 10 seconds.

  • Reduce speed to low and gradually add in the flour mixture, blending just until combined. Fold in chocolate chips.

  • Scoop 1 1/2-inch balls of dough 3 inches apart onto a parchment paper-lined baking sheet; freeze for 15 minutes.

  • Meanwhile, preheat the oven to 450 degrees F (225 degrees C).

  • Bake cookies in the preheated oven, rotating halfway through, until golden around the edges and slightly gooey inside, about 8 minutes. Let stand on the baking sheet for 4 to 5 minutes, then transfer to a cooling rack.

Cook's Note:

This is a great base recipe that could accommodate other stir-ins.

Nutrition Facts

159 calories; protein 1.1g; carbohydrates 19.2g; fat 9.5g; cholesterol 27.3mg; sodium 151mg. Full Nutrition
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