Chocolate Chip Cookies
Deliciously warm and gooey, chocolate chip cookies are a classic treat perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Spoon into measuring cup, do not pack.
- 1 teaspoon baking soda For leavening.
- 1 teaspoon salt Enhances flavor.
Wet Ingredients
- 1 cup unsalted butter At room temperature.
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract For flavor.
- 2 large eggs At room temperature.
Add-ins
- 2 cups semisweet chocolate chips Can substitute with dark or white chocolate.
- 1 cup chopped nuts Optional.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, combine the all-purpose flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add the vanilla extract and eggs to the butter mixture, mixing until well combined.
- Gradually incorporate the flour mixture into the wet ingredients, mixing just until combined.
- Fold in the semisweet chocolate chips and chopped nuts, if using.
Baking
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown while the centers appear soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For chewy cookies, let the dough rest in the refrigerator for 30-60 minutes before baking. Store cooled cookies in an airtight container at room temperature. For longer storage, freeze cookies with parchment paper between layers.