Description
Classic homemade chocolate chip cookies featuring a perfect balance of chewy centers and slightly crisp edges, made with softened butter, brown and granulated sugars, and loaded with semi-sweet chocolate chips and optional nuts for added texture and flavor.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and packed brown sugar together using a mixer until the mixture is creamy and smooth, creating a light base for the cookies.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to incorporate fully. Next, mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid over-mixing which can make cookies tough.
- Fold in Chocolate Chips and Nuts: Carefully fold in the semi-sweet chocolate chips and, if desired, the chopped walnuts or pecans for added texture and flavor.
- Scoop Dough onto Sheets: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 9 to 11 minutes or until the edges turn golden brown but the centers remain soft, indicating a perfect chewy texture.
- Cool Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, slightly underbake and allow them to finish cooking on the baking sheet off heat.
- For crispier edges, extend baking time by a minute or two while keeping an eye on them to avoid burning.
- Dough can be chilled in the refrigerator for up to 24 hours before baking to enhance the flavor and improve texture.
