Quick Description
These are classic chocolate chip cookies, soft and chewy with perfectly melted chocolate chunks in every bite. They’re perfect for any occasion, from an afternoon snack to a special treat.
Servings & Timing
- Yield: About 36 cookies (depending on size)
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: ~20 minutes
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar (light or dark)
- 2 tsp vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven – Set the oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat.
- Combine dry ingredients – In a small bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream the butter and sugars – In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2–3 minutes using a hand mixer or stand mixer.
- Add the eggs and vanilla – Beat in the eggs, one at a time, making sure to fully incorporate each before adding the next. Stir in the vanilla extract.
- Mix the dry and wet ingredients – Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add the chocolate chips (and nuts, if using) – Stir in the chocolate chips and nuts until evenly distributed throughout the dough.
- Shape the cookies – Use a spoon or cookie scoop to drop tablespoon-sized portions of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie as they will spread during baking.
- Bake – Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are golden brown but the centers are still soft.
- Cool – Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Additional Notes
- For chewier cookies: Use more brown sugar and less granulated sugar.
- Chill the dough: If you have time, chill the dough for 30 minutes before baking to reduce spreading and create thicker cookies.
- Storage: Store cookies in an airtight container for up to 1 week. They can also be frozen for up to 3 months.
