Chocolate Chip Cookies (Print Version)
Chewy chocolate chip cookies with softened butter, brown and white sugars, eggs, vanilla and melty semi-sweet chips.
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed brown sugar
07 - 2 large eggs
08 - 2 teaspoons vanilla extract
→ Add-ins
09 - 2 cups semi-sweet chocolate chips
10 - 1 cup chopped walnuts or pecans (optional)
# Directions:
01 - Preheat oven to 375°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar using an electric mixer until light, creamy, and fluffy.
04 - Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until fully blended.
05 - Gradually beat the dry ingredient mixture into the wet ingredients on low speed until just combined. Avoid overmixing.
06 - Using a spatula, gently fold in the semi-sweet chocolate chips and chopped nuts if using, distributing them evenly throughout the dough.
07 - Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, until the edges are golden brown but the centers remain slightly soft and pale.
09 - Allow the cookies to rest on the baking sheets for 2 minutes, then transfer them to wire racks to cool completely.
# Expert Tips:
01 -
- The centers stay soft and chewy for days if you store them right, which is rare for homemade cookies.
- You probably have every single ingredient in your kitchen right now, no specialty shopping required.
02 -
- Pulling cookies from the oven when the centers still look slightly raw is the single biggest secret to chewy cookies, and trusting this takes courage the first time.
- Measuring flour by weight rather than volume eliminated my unpredictable results entirely, and a cheap kitchen scale pays for itself with one good batch.
03 -
- Chilling the dough for even 30 minutes before baking prevents excessive spreading and deepens the flavor noticeably.
- A sprinkle of flaky sea salt on top right before baking takes these from great to the kind of cookie people text you about later.