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–+ servings

Soft and Thick Chocolate Chip Cookies

When this is the kind of cookie you're craving, nothing else will do. Powered sugar added to a classic recipe does the trick.
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:27 minutes

Ingredients

  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup salted butter, softened
  • 1 cup light brown sugar
  • ½ cup powdered sugar
  • 1 large egg
  • 1 and a half teaspoons vanilla extract
  • 8 ounces semi-sweet chocolate chips

Instructions

  • Preheat Oven: Set your oven to 350 degrees F. Line your baking sheets with parchment paper to get ready for the cookies.
  • Mix Dry Ingredients: In a medium bowl, sift together 2 cups of flour, 3/4 teaspoon of baking soda, and just under 1/2 teaspoon of salt. Set this aside for now.
  • Cream Butter and Sugars: Beat together the 1/2 cup of softened butter, 1 cup of light brown sugar, and 1/2 cup of powdered sugar. Keep going until the mixture is nice and fluffy.
    A bowl containing creamed butter and sugars, with a wooden spoon resting inside. The mixture appears fluffy and well-blended, ready for the next steps in a cookie recipe.
  • Eggs and Vanilla: Add egg to the butter and sugar mixture, then add 1 and a half teaspoons of vanilla extract. Mix these in well.
    The same bowl now includes a beaten egg mixed into the creamed butter and sugars, creating a smooth, cohesive batter that's a shade lighter than the previous step.
  • Combine Dry and Wet: Now, gradually mix your dry ingredients into the wet mix. Do this bit by bit, stirring just until everything is combined. You don't want to overmix.
    Dry ingredients including flour have been added to the wet mixture. The dough is thicker and crumbly, indicating the flour's absorption before the addition of chocolate chips.
  • Add chocolate chips. Fold in the chocolate chips.
    Chocolate chips have been folded into the cookie dough, which is now studded with chips and ready to be scooped onto baking sheets.
  • Shape. Use a spoon or cookie scoop to drop the dough onto your prepared baking sheets. Use a glass to slightly flatten the dough or leave it as-is for high, mounded cookies.
    Scoops of cookie dough have been placed onto a parchment-lined baking sheet, spaced apart to allow for spreading during baking.
  • Bake: Bake in preheated oven for 10-13 minutes. For the softest cookies, remove when they appear slightly underbaked. They will cool to doneness. For golden edges, it might take a bit longer.
    Baked cookies are displayed on the parchment paper, evenly spaced and showing a golden brown color indicative of being perfectly baked.

Notes

Make sure your butter is softened before you start. This makes it easier to cream with the sugars and gives your cookies that perfect texture.
 Oven temperatures can vary, so keep an eye on your first batch to get the timing right. If your cookies aren't ready at 10 minutes, give them a bit more time. They should be just golden around the edges.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set up and makes them easier to move without breaking.

Nutrition

Calories: 181kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 71mg | Potassium: 87mg | Fiber: 1g | Sugar: 15g | Vitamin A: 133IU | Calcium: 18mg | Iron: 1mg
Servings: 24
Calories: 181kcal
Author: Katie