Description
Discover the ultimate chocolate chip cookie recipe that yields perfectly soft, chewy, and golden-edged cookies every time. This classic recipe combines rich butter, a balance of granulated and brown sugars, and generous amounts of semi-sweet chocolate chips for an irresistible treat that’s easy to make and perfect for sharing.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
Add-ins
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts (optional, walnuts or pecans)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix the dry ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set this mixture aside.
- Cream the butter and sugars: In a large bowl, use an electric mixer to beat the softened unsalted butter with the granulated sugar and packed brown sugar. Continue beating until the mixture is light and fluffy, approximately 3 minutes.
- Add the eggs and vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Then mix in the vanilla extract until the batter is smooth and homogenous.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring until just combined. Avoid overmixing to keep the cookies tender.
- Stir in the chocolate chips and nuts: With a spatula, fold in the semi-sweet chocolate chips and optional chopped nuts gently to distribute them evenly throughout the dough.
- Scoop the dough: Using a cookie scoop or tablespoon, drop rounded balls of dough spaced about 2 inches apart onto the prepared baking sheets to allow room for spreading.
- Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the cookie edges are golden brown but the centers remain soft. For chewier cookies, bake slightly less time, monitoring closely.
- Cool on the baking sheet: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, allowing them to firm up before transferring to a wire rack to cool completely.
Notes
- For a nuttier flavor and added crunch, feel free to use walnuts or pecans, or omit nuts for a classic chocolate chip cookie.
- Using room temperature butter ensures easier creaming with the sugars.
- Underbaking slightly will give you chewier cookies; bake longer if you prefer a crispier texture.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
