Perfect Chocolate Chip Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 pinch cinnamon
- 1 pinch ground ginger
- 1 cup butter, at room temperature
- 1 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips or chunks
- Whisk flour, baking powder, baking soda, salt, cinnamon, and ginger together in a bowl until just-combined.
- Beat butter, granulated sugar, and brown sugar together in a bowl with an electric mixer until light and fluffy, about 2 minutes. Mix eggs and vanilla extract into butter mixture.
- Stir flour mixture into egg mixture in 3 batches, beating on lowest speed after each addition, until dough comes together.
- Pour chocolate chips into dough and knead gently into dough with a wooden spoon or by hand. Cover the bowl and refrigerate for at least 1 hour.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Drop golf ball size balls of cookie dough about 2 inches apart onto prepared baking sheet.
- Bake in the preheated oven until golden and cooked through, 12 to 14 minutes. Repeat with remaining dough.
Want more fiber in your cookies? Take out 1/4 cup of flour and add in 1/2 cup rolled oats. Oats are a fantastic addition to cookies and give delicious texture. Want to shake things up even more? Add a pinch or two of cayenne pepper to the flour mixture!
What others are saying
Huriya A says:
This will be my go to cookies recipe!! I had only 1 cup of chocolate chips on hand, so I add a cup of chopped almonds and walnuts to replace the other cup of chocolate chips, and it was PERFECT!!
Jazzy Brewer says:
The amounts of cinnamon and ginger were so small I thought why not add them. I was bit of a skeptic at first but glad I went with it. These were really good, the perfect chewy texture on the inside.
Kaylee Adams says:
Yasss! These are so good. Best recipe I've ever made (and trust me, I've made a lot). The cinnamon and ginger add so much rich warmth and flavor. These taste just like the cookies I would get from the mall. Yum!
Steven Gomes says:
Great with cayenne pepper. The spicy chocolate kick is perfect. Only thing I don't care for is having to let the dough sit in the fridge. Every other time I've baked chocolate chip cookies I didn't have to chill them first. Still, for what it's worth these turned out really good.
Alex Cabral says:
I used chocolate chunks in this cookie recipe and it was amazing. I've tried a bunch of different cookie recipes from scratch and more times than not they turn out dry. These were really moist, easy to make, and deliciously sweet. Promise you they won't last long.
Rachel Douglas says:
Perfectly delicious. Made these for my kids soccer team and they were a big hit. Wondering if I can adapt to GF with similar results? Really love how chewy and moist they came out.
Dominique M says:
Doesn't get much better than this. Seriously. To die for. Made two batches and they came out perfect both times. I was a skeptic about adding ginger and cinnamon, but glad I did. They're sooo good.
DC Cote says:
I tried making these with rolled oats as suggested in the tip box. Love the texture and flavor.
Caro Hodgin says:
I didn't have ginger so I just added a little cinnamon and nutmeg and these were INSANE. I usually like flat, crispy cookies, but these looked so good I wanted to make them and so glad I did.
Jordan Clark says:
Made this recipe using room temp eggs and butter, the way my mama taught me. She also used to put cinnamon in her cookies, but the ginger was new. I really liked the flavor, it wasn't really gingery. I probably wouldn't have been able to identify the ingredient otherwise. Perfect for bake sales!
Santana Williams says:
These are great with dark chocolate morsels. The vanilla extract and brown sugar give it that true chocolate chip cookie taste, even with the added spices. This is such an easy recipe, perfect to make with the family.
Monica Allen says:
In addition to adding chocolate chips I threw in peanut butter chips too. They were really good! Putting the dough in the fridge for one hour was hard because I wanted to cook them right then. However, it made a huge difference in the way the dough turned out and baking them.
Sheila Long says:
Something inside of me said, "make cookies!" Alas, here we are. I added cayenne pepper as suggested in the recipe box. Couldn't taste that big of a difference, but then again they did have a little kick to them. In a good way though. Glad to have found a new dessert staple!
Anthony Cohen says:
These cookies are really delicious. It was my first time making them with cinnamon and ginger. Definitely must be the secret ingredients that gives this recipe the "wow" factor.
Sarah Gray says:
I make cookies all the time and was really excited to try this recipe. I especially love the ginger, I actually added a little extra. Gives it great flavor.
Jeremy Hughes says:
Made this the other night because I was craving homemade cookies. These are better than any store-bought brand you could buy. I also mixed in some walnuts for added crunch.
Jenny J says:
Favorite recipe alert! This makes a huge batch, which I love. I stored them in plastic tupperware and they stayed extra moist for a week. Guilty pleasure!
Tal Levitas says:
I made these the other day and they're already gone. I love the quantity of chocolate chips per cookie that this recipe yields. Make sure to keep the ginger and cinnamon in the recipe, as they added some flavor depth.
Lucy Standoford says:
Oh my goodness these cookies are delish, I would so tots make them again