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–+ servings

Chocolate Chip Cookies (1–3 Dozen)

Soft, chewy chocolate chip cookies with slightly gooey centers. This single recipe includes ingredient portions for 1 dozen, 2 dozen, or 3 dozen cookies.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Dessert
Servings 12 cookies

Ingredients
  

1 Dozen (12 Cookies)

  • 1/3 cup salted butter softened
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar packed
  • 2/3 tsp vanilla extract
  • 2 tbsp beaten egg about 2/3 of 1 large egg
  • 1 cup all-purpose flour
  • 1/3 tsp baking soda
  • 1/6 tsp baking powder
  • 1/3 tsp sea salt
  • 2/3 cup chocolate chips about 4 oz

2 Dozen (24 Cookies)

  • 2/3 cup salted butter softened
  • 2/3 cup granulated sugar
  • 2/3 cup light brown sugar packed
  • 1 1/3 tsp vanilla extract
  • 1/4 cup beaten egg 4 tbsp; about 1 1/3 large eggs
  • 2 cups all-purpose flour
  • 2/3 tsp baking soda
  • 1/3 tsp baking powder
  • 2/3 tsp sea salt
  • 1 1/3 cups chocolate chips about 8 oz

3 Dozen (36 Cookies)

  • 1 cup salted butter softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 tsp vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp sea salt
  • 2 cups chocolate chips 12 oz

Instructions
 

Instructions

  • Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
  • In a medium bowl, combine the flour, baking soda, baking powder, and salt for the batch size you are making.
  • Beat the softened butter with the granulated sugar and brown sugar until well combined.
  • Add the measured egg and vanilla. Beat for about 1 minute, until the mixture becomes lighter.
  • Add the dry ingredients and mix just until the dough comes together. Do not overmix.
  • Fold in the chocolate chips until evenly distributed.
  • Scoop about 2–3 tablespoons of dough per cookie, roll into balls, and place 1 1/2–2 inches apart on the prepared baking sheets.
  • Bake for 8–10 minutes, removing the cookies when they are just beginning to brown and the centers still look slightly underdone.
  • Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Do not overbake. The cookies should still look slightly doughy when they come out of the oven; they will finish setting on the hot baking sheet. For a convection oven, reduce the temperature by 25°F. For the 1- and 2-dozen batches, beat an egg and measure the amount listed for best accuracy.
Keyword baking, chocolate chip cookies, cookies
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