Classic Chocolate Chip Cookies

Nothing comforts quite like a batch of classic chocolate chip cookies baking in the oven The smell fills the house the sound of the mixer whirring and the anticipation as they cool on the rack for just long enough to set The result is pure joy with crisp buttery edges and centers that stay soft and gooey

Every time I bake these cookies I am reminded of childhood sleepovers and impromptu kitchen dance parties The first time I whipped up a batch of these cookies during a rainy afternoon it became an instant family favorite We now bake them for birthdays celebrations and sometimes just because

Ingredients

• All purpose flour: Provides a sturdy yet tender structure for cookies Look for higher protein flour for chewier texture
• Baking soda: Helps lift and spread cookies slightly ensuring a light and chewy interior Always check for freshness
• Fine sea salt: Boosts the sweetness of the dough and balances chocolate flavor A pinch of flaky salt on top can add extra flair
• Unsalted butter: Offers creaminess and rich taste Soften fully to room temperature for easy mixing and even texture
• Granulated sugar: Brings crispness to the edges A clean white sugar with fine grains works best
• Light brown sugar: Keeps cookies moist and adds caramel undertones Make sure it is soft and packed tightly for accurate measuring
• Eggs: Add structure and help bind ingredients together Fresh large eggs give the best lift
• Pure vanilla extract: Lends unmistakable warmth and roundness to the dough Seek out pure extract for fullest flavor
• Semi sweet chocolate chips: Melty pools of chocolate are the heart of the cookie Choose high quality chips for smoother texture and richer taste
• Chopped toasted walnuts or pecans: Optional for aroma and crunch Toast nuts first for deeper flavor and check for freshness if stored

Instructions

Preheat the Oven:

Set oven to 350 degrees Fahrenheit Speed things up by pre lining two baking sheets with parchment paper for effortless removal

Whisk Dry Ingredients:

Combine flour baking soda and salt in a medium bowl Whisk until evenly mixed This ensures each bite is consistent and prevents clumps

Cream Butter and Sugars:

Place softened butter along with both sugars in a large bowl Beat together on medium speed for around three minutes until the mixture turns noticeably lighter and fluffier This aerates the dough for tender cookies

Add Eggs and Vanilla:

Crack in eggs one at a time Mixing thoroughly after each addition ensures even hydration and smooth batter Blend in vanilla extract to round out flavors

Mix in Dry Ingredients:

Gradually add dry flour mixture to wet ingredients in two to three additions Stir just until no streaks remain to prevent over mixing which keeps the texture soft

Fold in Chocolate and Nuts:

With a spatula gently fold in chocolate chips and nuts if using Distribute them as evenly as possible for balanced flavor in every cookie

Shape Cookies:

Scoop generous tablespoons about two tablespoons per cookie onto prepared sheets Space dough balls apart to allow for spreading

Bake to Perfection:

Place sheets in preheated oven Bake for ten to twelve minutes Watch for golden edges while the middles remain pale and soft This is the key to chewy cookies

Cool on Sheet:

Let cookies sit on baking trays for five minutes after removing from oven This gives them time to firm up before moving which prevents breakage

Transfer to Rack:

Place cookies on a wire rack to finish cooling completely This keeps bottoms crisp and avoids over baking from tray heat

Save

I am always amazed how the simple addition of good vanilla makes a huge difference One year my brother tried swapping in Mexican vanilla extract and the cookies disappeared in record time I always keep extra chocolate chips around because sometimes we sprinkle a few on dough balls right before baking which makes the tops look irresistible

Storage Tips

Store cooled cookies in an airtight container on the counter They will stay fresh for about five days To prevent softness loss place a slice of sandwich bread in the container with them which helps maintain moisture If freezing both baked cookies and raw dough freeze well For raw dough form balls first and freeze on a tray before transferring to a freezer bag

Ingredient Substitutions

You can use an equal amount of white whole wheat flour for some extra nutrition Swap in dark or milk chocolate chips depending on your cravings If avoiding nuts the recipe works perfectly well without them For a dairy free option use plant based butter and allergen friendly chocolate chips

Serving Suggestions

Warm cookies absolutely shine with a glass of cold milk Try crumbling still warm cookies over vanilla ice cream for a classic dessert sundae Sandwich two cookies around your favorite ice cream and roll the edges in extra chocolate chips for an indulgent treat

Cultural and Historical Notes

Chocolate chip cookies were first created in the United States in the late 1930s Their popularity spread quickly as the mix of accessible ingredients and incredible flavor was hard to beat The nostalgia and connection to childhood treats make this cookie truly timeless

Save

With each batch you bake a little joy to share Let the cookies cool just enough to hold their shape and enjoy while they are at their warmest

Recipe Guide

→ How do I achieve chewy centers and crisp edges?

Use a combination of brown and granulated sugar and remove cookies from the oven when edges are golden but centers are soft.

→ Can I substitute a different type of chocolate?

Dark or milk chocolate chips can be swapped for semi-sweet chips to suit your taste preferences.

→ Are nuts required in this cookie?

Nuts are optional—omit them for a nut-free version or add your preferred variety for extra crunch.

→ What is the best way to store baked cookies?

Store cooled cookies in an airtight container at room temperature for up to five days to maintain freshness.

→ How can I avoid overbaking the cookies?

Remove cookies when edges turn golden and centers are just set; they will finish setting as they cool.

→ Can I prepare the dough ahead of time?

Yes, refrigerate the dough for up to 24 hours for enhanced flavor and baking convenience.