Why did my cookies spread too much?

If your cookies spread too thin, your butter may have been too warm or there wasn't enough flour. Make sure to properly measure ingredients and consider chilling the dough for 30 minutes before baking.

Can I use unsalted butter?

Absolutely! If using unsalted butter, increase the sea salt to 1½ teaspoons to maintain the perfect sweet-salty balance that makes these cookies so addictive.

How do I know when the cookies are done?

The secret is to remove them when the edges are just set and lightly golden, while the centers still look slightly underdone. They'll continue cooking on the hot baking sheet after removal from the oven.

Can I make smaller or larger cookies?

Yes! Adjust the size to your preference, but remember to adjust baking time accordingly. Smaller cookies may need only 6-7 minutes, while larger cookies might need 11-12 minutes.

Chocolate Chip Cookie Recipe Ever Recipe

Name: Chocolate Chip Cookie Recipe Ever Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 30 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; 1 teaspoon sea salt; 1 cup salted butter, softened; 1 cup granulated sugar; 1 cup light brown sugar, packed; 2 teaspoons pure vanilla extract; 2 large eggs; 2 cups chocolate chips (12 oz)

Description

This is the ultimate chocolate chip cookie recipe you’ll ever need! These cookies are soft, chewy, and loaded with melted chocolate chips in every bite. Perfectly golden and slightly crisp on the edges, these cookies are ideal for any occasion and easy to make with everyday ingredients. Follow this foolproof recipe for cookies that taste like they’re straight out of a bakery.

Ingredients

Units Scale

Dry Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon sea salt

Wet Ingredients

1 cup salted butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed
2 teaspoons pure vanilla extract
2 large eggs

Add-ins

2 cups chocolate chips (12 oz)

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Instructions

Preheat the oven
Preheat your oven to 375°F (190°C). Line three baking sheets with parchment paper to prevent sticking and set them aside.
Mix dry ingredients
In a medium-sized bowl, combine the flour, baking soda, baking powder, and sea salt. Whisk thoroughly and set aside.
Cream butter and sugars
In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is smooth and well combined.
Incorporate eggs and vanilla
Add the eggs, one at a time, to the creamed butter mixture, then add the vanilla extract. Beat on medium speed for about one minute until the mixture becomes light and fluffy.
Combine wet and dry ingredients
Gradually mix the dry ingredients into the wet ingredients. Stir gently but thoroughly until a uniform dough is formed.
Add chocolate chips
Fold in the chocolate chips, ensuring they’re evenly distributed throughout the dough.
Shape the dough
Roll 2–3 tablespoons of dough at a time into balls, depending on your preferred cookie size. Place the dough balls evenly spaced on the prepared baking sheets, leaving room for spreading.
Bake the cookies
Bake in the preheated oven for 8–10 minutes. Remove the cookies from the oven when they are just barely starting to turn golden brown on the edges but still look slightly doughy in the center.
Cool the cookies
Let the cookies rest on the baking sheets for 5 minutes, then transfer them to a cooling rack to cool completely.

Notes

Portion Size: The recipe makes 36 cookies, with approximately 2 tablespoons of dough per cookie.
Do not overbake: The secret to soft, chewy cookies is to take them out just before they look fully cooked. They will continue cooking on the baking sheet.
Convection Oven Adjustment: If using a convection oven, decrease the baking temperature by 25°F for optimal results.
Storage: Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.

Nutrition

Serving Size: 1 cookie
Calories: 190
Sugar: 16g
Sodium: 115mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg