How to Make The Best Chocolate Chip Cookies
Treat yourself to the softest, gooiest chocolate chip cookies made conveniently using your pressure cooker with a finishing oven bake for golden perfection.
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
Instructions
- Preheat oven to 350°F. The pressure cooker is used to prepare dough, but final baking is in the oven.
- Cream together softened butter, white sugar, and brown sugar in a large bowl until smooth and fluffy.
- Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In another bowl, mix flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to the creamed mixture, blending until smooth.
- Fold in the chocolate chips gently and stir to distribute evenly.
- Spoon rounded tablespoons of dough onto ungreased baking sheets, spacing them out.
- Bake for 10–12 minutes until edges are golden brown. Cool on sheet for 5 minutes, then transfer to rack.
Notes
Store cookies in airtight container at room temp for a few days, or wrap and freeze to enjoy later. Reheat slightly to revive gooey texture.