The Best Chocolate Chip Cookie Recipe Ever
These pressure cooker chocolate chip cookies are soft, gooey, and perfectly tender with golden edges and melty chocolate chips in every bite.
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Dough
- 1 cup Salted butter softened
- 1 cup Granulated sugar
- 1 cup Light brown sugar packed
- 2 teaspoons Pure vanilla extract
- 2 Eggs large
- 3 cups All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- 1 teaspoon Sea salt
- 2 cups Chocolate chips (12 oz)
Instructions
Instructions
- Cream together butter, granulated sugar, and brown sugar until smooth and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, and sea salt.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Gently fold in the chocolate chips.
- Scoop dough into rounded tablespoons and place on rack or trivet inside a pressure cooker.
- Seal the pressure cooker and cook according to your model’s cookie setting or for 8 minutes.
- Allow natural release for 10–15 minutes before opening the lid carefully.
- Transfer cookies to a rack and cool slightly before serving.
Notes
Store extras in an airtight container at room temp or freeze for longer storage. Reheat briefly for soft, gooey centers.