Description
Classic chocolate chip cookies with a perfect balance of crispy edges and soft centers, featuring semisweet chocolate chips and optional nuts for added texture and flavor. This easy-to-follow recipe yields delicious homemade treats loved by all ages.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Add-ins
- 2 cups semisweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix the wet ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes. Then, beat in the eggs one at a time, followed by the vanilla extract, ensuring everything is well combined.
- Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and keeping the cookies tender.
- Add the chocolate chips and nuts: Fold in the semisweet chocolate chips and the chopped nuts if using, distributing them evenly throughout the dough.
- Scoop the dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough about 2 inches apart onto the prepared baking sheets to allow space for spreading.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown while the centers remain soft, which ensures a chewy texture inside.
- Cool the cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely. Enjoy your freshly baked chocolate chip cookies!
Notes
- For softer cookies, slightly underbake by removing them at 10 minutes.
- Use room temperature butter and eggs for better mixing and texture.
- Chilling the dough for 30 minutes can help reduce spreading during baking.
- Walnuts or pecans add a nice crunch, but feel free to omit or substitute with other nuts.
- Store cookies in an airtight container at room temperature for up to 5 days.
