The Best Chocolate Chip Cookies

7

The main focus of these cookies is to enjoy them. Are they healthy? No. But I would argue that its healthy to treat yourself once in a while with something absolutely delicious. Enter these cookies. I definitely recommend under baking them if you enjoy a GOOEY soft-batch type of cookie. I also suggest slamming the cookie sheet on your cook top. This trick will make your puffed up cookie deflate and give the cookies that super crinkly aesthetic.

Thank you for swinging by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! LOVE YOUR LIFE!

The Best Chocolate Chip Cookies

• Print
• Rate
• Watch
• Share

  • Pin
  • Share
  • Tweet
  • Email

5 from 4 votes

Servings: 36

Prep Time: 10 minutes mins

Cook Time: 8 minutes mins

Total Time: 30 minutes mins

Ingredients 

• 1 cup salted butter, room temp.
• 1 cup white sugar
• 1 cup light brown sugar, packed
• 2 tsp vanilla extract
• 2 eggs
• 3 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1½ cups mini chocolate chips

Instructions

• Preheat your oven to 375°F. Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking soda, baking powder and salt.
• In an extra large bowl, using an electric hand mixer, beat your butter and sugars until combined. Then add in the eggs and vanilla and beat until fluffy. Add in the dry mixture to the wet mixture and mix until combined and cookie dough forms. Fold in the chips.
• Form large balls (about 2-3 tablespoons in size) and transfer them to your baking sheet. Bake for 8-10 minutes and then remove them from the oven even if they look under-cooked in the middle. Let them sit for 1 minute then OPTIONAL: you can slam the pan on your cook top to create that crinkly cookie aesthetic. Transfer to cooling rack 2 minutes later.

Notes

You can use unsalted butter too.

You can use gluten free flour too.

You can use regular sized chocolate chips but then increase that to 2 cups. You can also use a chopped up chocolate bar.

I like to freeze half the batch when I make these for future quick access use. Simply roll the balls and then freeze them in a single layer in an air tight container for up to 2 months. 

Recipe is from JoyFoodSunshine.Com

Nutrition

Calories: 170kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 152mg | Potassium: 25mg | Fiber: 0.5g | Sugar: 16g | Vitamin A: 188IU | Vitamin C: 0.05mg | Calcium: 22mg | Iron: 1mg

Author: Stella