These classic choc chip lunchbox cookies are designed for the perfect balance of a chewy center and crisp, caramelized edges. Using a specific ratio of brown and white sugars, this recipe creates a sturdy, delicious treat that holds its integrity in lunchboxes throughout the day. Perfect for weekly meal prep and easy to whip up with pantry staples.
1 cup unsalted butter, softened
1/2 cup white granulated sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 cup semi-sweet chocolate chips
Preheat your oven to 350 degrees Fahrenheit.
Line two large baking sheets with parchment paper.
In a large bowl, cream the softened butter, white sugar, and brown sugar until the mixture is pale and fluffy.
Beat in the egg and vanilla extract until fully combined.
In a separate medium-sized bowl, whisk together the flour and baking powder.
Gradually add the dry ingredients to the wet mixture in two batches, stirring until just incorporated.
Fold in the chocolate chips.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spaced about 2 inches apart.
Bake for 12 minutes or until the edges are golden brown.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Ensure your butter is truly softened but not melted to get the best texture. Spoon the flour into your measuring cup rather than scooping it directly to avoid over-packing. Store in an airtight container for up to 5 days.
Find it online: https://flavoornote.com/classic-choc-chip-lunchbox/