Classic Chocolate Chip Cookies (Printer View)

Soft, chewy cookies with rich chocolate chips and crisp edges, ideal for satisfying sweet cravings.

# What you'll need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Add-ins

09 - 2 cups semi-sweet chocolate chips
10 - 1 cup chopped toasted walnuts or pecans (optional)

# Method:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the flour, baking soda, and salt in a medium bowl.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy, about 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in pure vanilla extract.
05 - Gradually blend the dry ingredients into the wet mixture, mixing only until just combined.
06 - Gently fold in the semi-sweet chocolate chips and nuts, if using, with a spatula.
07 - Drop dough by rounded tablespoons (about 2 tablespoons per cookie) onto prepared baking sheets, spacing cookies 2 inches apart.
08 - Bake for 10 to 12 minutes, until edges are golden and centers remain soft.
09 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • Uses basic pantry ingredients so no need for a grocery run
  • Quick to mix and bake so warm cookies are only about half an hour away
  • Customizable with different chocolate or nut mix ins
  • Crowd pleasing for all ages and ideal for bringing to gatherings or after school treats
02 -
  • Each cookie delivers gooey chocolate pockets with a lightly crisp shell
  • Perfect for freezing dough in advance for future treats
  • Natural brown sugar deepens flavor and adds moisture to keep cookies soft
03 -
  • Measure flour correctly by spooning it into a measuring cup and leveling off for consistent results
  • Allow butter to sit at room temperature for at least an hour before beating for effortless creaming Cool trays between batches to avoid spreading and keep your cookies round Always taste test the dough for balance make sure there is just enough salt and vanilla before scooping I learned not to overbake cookies since they keep cooking on the tray Let them look a little underdone in the center before removing
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