Description
Classic homemade chocolate chip cookies with a perfect balance of buttery, chewy texture and rich semisweet chocolate chips. This easy-to-make recipe yields soft-centered cookies with golden-brown edges, ideal for any occasion or dessert craving.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Add-ins
- 2 cups semisweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix the wet ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Add vanilla extract and mix well.
- Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough, which can make cookies tough.
- Add the chocolate chips and nuts: Fold in the semisweet chocolate chips and optional chopped walnuts or pecans gently to evenly distribute them throughout the dough.
- Scoop the dough: Using a cookie scoop or tablespoon, drop rounded balls of dough about 2 inches apart onto the prepared baking sheets. This spacing ensures the cookies have room to spread without merging into one another.
- Bake the cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers remain soft and slightly undercooked for the perfect chewy texture.
- Cool the cookies: Allow the cookies to cool on the baking sheets for 5 minutes. This resting period lets them set up so they don’t break apart when moving. Transfer the cookies to a wire rack to cool completely before serving. Enjoy your freshly baked chocolate chip cookies!
Notes
- Use room temperature butter for easier creaming and better incorporation of air into the dough, yielding lighter cookies.
- Do not overmix once the dry ingredients are added to avoid dense cookies.
- If you prefer crispier cookies, bake for an additional 1-2 minutes, but watch closely to prevent burning.
- Walnuts or pecans are optional but add a nice crunch and flavor contrast to the sweet chocolate chips.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
