Get ready to transform your kitchen into a bakery of pure bliss with these irresistible Two Chocolate Chip Cookies! Imagine biting into a perfectly golden, soft cookie packed with rich, melty chocolate chips that practically melt in your mouth. Whether you're a seasoned baker or a curious beginner, this recipe promises to deliver bakery-quality cookies that will have everyone begging for more. Prepare to become the ultimate cookie master with this foolproof, crowd-pleasing recipe that takes just 22 minutes from start to finish!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups chocolate chips
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition. Incorporate the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in the chocolate chips using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened, but not melted, for the perfect cookie texture.
- Use room temperature eggs to help them blend more smoothly into the batter.
- Don't overmix the dough - mix just until ingredients are combined to keep cookies tender.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies cool on the baking sheet for 5 minutes to help them set before transferring.
- For extra indulgence, try mixing different types of chocolate chips (milk, dark, semi-sweet).
- Store cookies in an airtight container to maintain freshness and soft texture.
- For a professional touch, sprinkle a few extra chocolate chips on top of each cookie before baking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 30mg
