4.9 from 216 votes
Rachel's Perfect Chocolate Chip Cookies
Rachel's Perfect Chocolate Chip Cookies combine salted butter and both brown and granulated sugar to create a tender, chewy texture with crisp edges. The dough includes vanilla and baking soda for leavening and flavor. Generous chocolate chips are evenly distributed for bursts of melted chocolate. The cookies bake until edges set while centers remain soft.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
24
cookies
Calories:
248 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup butter softened, salted
- 1 cup dark brown sugar tightly packed
- 1/2 cup granulated sugar
- 2 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 2 cups chocolate chips milk or semi-sweet
Instructions
- Heat oven to 350°F (175°C). Line two large baking sheets with parchment paper or lightly grease with nonstick cooking spray.
- In a large mixing bowl, use a hand mixer to cream together 1 cup salted butter, 1 cup dark brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes. Be sure to mix the full amount of time for the best texture.
- Add in 2 large eggs and 2 teaspoons vanilla extract. Beat on medium speed until smooth, about 30 seconds.
- Sprinkle 1 teaspoon baking soda and 1/2 teaspoon salt across the top of the mixture and add 2 1/2 cups all-purpose flour. Mix on low speed just until the final specks of flour disappear.
- Using a spatula or wooden spoon, stir in 2 cups chocolate chips until evenly distributed.
- Scoop about 2 tablespoons of dough per cookie, gently roll into balls with your hands, and place on the prepared baking sheets, spacing 12 cookies per sheet.
- Bake for 10 to 12 minutes, or until the edges are set and the tops are ever so lightly kissed with golden brown. Do not overbake.
- Remove from oven and let cookies cool on the baking sheet for 3 to 5 minutes. Transfer to a wire rack to cool completely.
Cup of Yum
Notes
- Store cooled cookies in an airtight container to keep them fresh for 3 to 5 days.
- For longer storage, shape dough into balls and freeze on a baking sheet, then transfer to freezer bags for up to 3 months.
- When ready to bake frozen dough balls, let them thaw on the baking sheet while the oven preheats, then bake for 12 to 15 minutes.
Nutrition Information
Serving
1cookie
Calories
248kcal
(12%)
Carbohydrates
33g
(11%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
36mg
(12%)
Sodium
180mg
(8%)
Potassium
33mg
(1%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
290IU
(6%)
Vitamin C
1mg
(1%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24 cookies
Amount Per Serving
Calories 248
% Daily Value*
| Serving | 1cookie | |
| Calories | 248kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 180mg | 8% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.