Chocolate Chip Cookies Recipe

Nothing beats a warm, freshly baked chocolate chip cookie straight from the oven. This classic recipe yields cookies that are crispy on the outside and chewy on the inside, with melty chocolate chips throughout.

To make this easy chocolate chip cookie recipe, you will need:

Ingredients:

  • 2 1⁄4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3⁄4 cup granulated sugar
  • 3⁄4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 12 ounces semi-sweet chocolate chips
  • 1 cup chopped walnuts or pecans (optional)

Instructions:

Preheat the oven to 375°F. Line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, beat together the softened butter and both sugars until light and fluffy, about 2-3 minutes. Beat in vanilla and eggs until fully incorporated.

Gradually stir in the dry ingredients until just combined. Fold in the chocolate chips and nuts (if using).

Scoop rounded tablespoonfuls of dough and place them about 2 inches apart onto the prepared baking sheets.

Bake for 8 to 10 minutes, until light golden brown around the edges but still soft in the centers.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These classic chocolate chip cookies are simple to make, bake up quickly, and never fail to satisfy any sweet tooth! Adjust ingredients to your taste, adding more chocolate chips or nuts if you prefer.

Some helpful tips for making the perfect chocolate chip cookies from this recipe:

Use room temperature, high-quality butter. Letting the butter soften before creaming it with the sugars will give the cookies a better texture.

Don’t overbeat the butter and sugars. Just 2-3 minutes until light and fluffy is enough. Too much air in the creamed mixture can cause cookies to have a cakey texture.

Chill the dough before baking. Allowing the scooped cookie dough to chill in the fridge for 30-60 minutes allows the ingredients to set up, keeping cookie shapes intact and preventing excessive spread.

Use parchment paper on baking sheets. Lining your sheets with parchment means no sticking and easy transfer of baked cookies to a cooling rack.

Check cookies at minimum baking time. Ovens vary – check doneness at 8 minutes and continue checking frequently so you don’t overbake.

Allow cookies to cool on the pan briefly before moving to the cool rack. Letting them rest for 5 minutes sets the shape while still slightly soft.

Store cooled cookies in an airtight container. An airtight container or resealable plastic bag keeps cookies fresh and crunchy for 3-4 days at room temperature.

Following these tips will help ensure you bake up the perfect bakery-style chocolate chip cookies from this simple, classic recipe every time! Let me know if you have any other cookie questions.CopyRetry

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