Chocolate Chip Cookies

You’ve no doubt made chocolate chip cookies before and tried several recipes.   But have you found the one you’re ready to commit to for life?  The search is over;  This one is a keeper.  Simple and straightforward, it’s also brilliantly engineered to produce crispy-edged, soft-in-the-middle, all around-perfect cookies.  Make these a few times, memorize the recipe and it may very well become the dessert you can whip up anytime you have friends over — or just want to treat yourselves.


Chocolate Chip Cookies

Makes 20

2 3/4 cups all-purpose flour

1 1/4 teaspoon salt

1 t4easapooon baking powder

1 teaspoon baking soda

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature

1 1/4 cups packed dark-brown sugar

3/4 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups semisweet chocolate chips


  1. Sift together flour, salt, baking powder, and baking soda into a medium bowl.
  2.  Preheat oven to 350℉.  Beat butter and both sugars with a mixer on medium-high speed until pale and fluffy, about 4 minutes.  Beat in eggs 1 at a time.  Add vanilla.  Reduce speed to low.  Add flour mixture; beat until combined.  Fold in chocolate chips.
  3. Using a 2 1/4-inch ice cream scoop (about 3 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart.  Bake until golden around edges but soft in the middle, about 15 minutes.  Transfer sheets to a wire rack; let cookies cool 5 minutes.  Transfer cookies to rack and let cool completely.


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