The BEST Chocolate Chip Cookies
These no-fail chocolate chip cookies with SKOR chunks are perfectly delicious AND the dough doesn't require chilling! They stay soft and chewy for days... if they last that long!
Ingredients
- 1 cup (227g or 2 sticks) salted butter softened to room temperature
- 1 cup (200g) white sugar
- 1 cup (200g) packed light or dark brown sugar
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
- 4 cups (480g) all purpose flour spooned and levelled
- 1 tsp baking soda
- ½ tsp baking powder
- 1 pinch salt
- 1½-2 cups semi-sweet chocolate chips
- 2-3 SKOR bars, cut into 1-inch pieces
Instructions
- Preheat your oven to 375° and line 2 baking sheets with parchment paper or silicone baking mats.
- In a large bowl using a hand-held mixer, or a stand mixer with the paddle attachment, beat the butter, brown sugar, and sugar together on medium-high speed until combined and creamy, about 2 minutes. Add the eggs and vanilla, mixing on low until well combined, then increasing to medium-high for about 30 seconds, until fluffy and aerated. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, combine flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients, then beat on low speed until combined.
- On low speed, beat in the chocolate chips and SKOR pieces. Mix the dough by hand with a spoon a few times to make sure it is fully incorporated and there aren't any dry bits at the bottom of the bowl.
- Using a cookie scoop if you have one , scoop the dough onto your prepared baking sheets, 2-inches apart. If you don't have a cookie scoop, I recommend weighing your cookies - 50-52 grams each, or about 1½Tbsp per cookie
- Bake for 10-12 minutes until sides *slightly* begin to brown. I took mine out of the oven at exactly 10 minutes. Allow to cool on the baking sheet for 2-3 minutes and transfer to a wire rack.