This fantastic chocolate chip cookie recipe is a good one to have in your arsenal. The cookies are slightly crispy on the outside while soft and chewy on the inside. Best of all, the dough does not require any chilling time!
Author: Eva Bakes
1cup (2 sticks)unsalted butterroom temperature
2cupssemi-sweet chocolate chips
Preheat your oven to 375°F. Line two baking sheets with parchment paper or silicone mats and set aside.
In a large bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy, about 2-3 minutes.
Add the vanilla and eggs and mix well.
Turn the mixer to low and slowly add in the dry ingredients until everything comes together. Add in the chocolate chips.
Using a medium cookie scoop or two spoons, scoop a moundful of dough onto your prepared baking sheet, making sure to leave at least 2 inches in between each cookie mound. Do not put more than 12 cookies on a baking pan (you will need to bake these in batches).
Bake in your preheated oven for 8-10 minutes or until the edges are just starting to turn a light golden color. The middles will look underdone, and that is OK. The cookies will continue to set as they cool.
Allow the cookies to cool on the pan for about 5 minutes before transferring them to a wire rack to cool completely. If you don't have enough baking pans, allow one batch to fully cool so you can remove the cookies and bake another batch.
Leftover cookies should be stored in an airtight container at room temperature. They can also be frozen and thawed.Source: Joy Food Sunshine