Ingredients
Scale
- 1 cup salted butter softened
- 1 cup dark brown sugar firmly packed
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 cups all-purpose flour
- 3/4 cup mini semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (177ºC).
- In a large bowl, cream the softened butter with both sugars until well mixed.
- Incorporate the eggs and vanilla extract into the mixture and stir until combined.
- Add baking powder, baking soda, and salt to the bowl, mixing until blended.
- Gradually add flour, one cup at a time, into the mixture until fully combined.
- Fold in the mini chocolate chips, ensuring they're evenly distributed throughout the dough.
- Transfer approximately 2 cups of the dough into a disposable pastry bag. Cut the tip off the bag.
- On a parchment-lined baking sheet, squeeze small drops of cookie dough about the size of a quarter, fitting around 40 cookies on each sheet.
- Bake the cookies for roughly 7 minutes or until they look set; they will continue to firm up after baking on the sheet.
- Allow the cookies to cool on the baking sheet for 4–5 minutes before moving them to a cooling rack.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For chewier cookies, avoid overmixing the dough once the flour is added.
You can substitute half of the mini chocolate chips with your favorite nuts for added crunch.
Ensure the butter is softened, not melted, for the best texture.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 70
- Sugar: 4g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0
- Protein: 1g
- Cholesterol: 10mg