Chocolate Chip Cookies (Printable view)
Irresistibly chewy chocolate chip cookies with melty chips and optional nuts; quick to make and perfect for sharing.
# What You'll 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)
# Steps:
01 - Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.
03 - In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is 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 add the dry ingredient mixture to the wet ingredients, beating on low speed until just combined. Avoid overmixing.
06 - Using a spatula, gently fold in the semi-sweet chocolate chips and chopped nuts if desired, 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 soft and slightly underdone.
09 - Allow the cookies to cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely before serving.
# Expert Advice:
01 -
- The double sugar combo of brown and granulated sugar is the real secret to that chewy center with lightly crisp edges everyone fights over.
- These freeze beautifully as dough balls so you can bake just a few whenever the mood strikes without making a full batch.
02 -
- Overmixing the dough after adding flour will make your cookies tough and bread-like instead of tender and chewy.
- A pinch of flaky sea salt on top right before baking transforms these from good cookies into the ones people will not stop talking about.
03 -
- Chill the dough for 30 minutes before scooping if your kitchen is warm because cold dough spreads less and produces thicker, chewier cookies.
- Reserve a small handful of chocolate chips and press a few extra onto the top of each dough ball before baking for bakery style presentation.