Crispy Chewy Chocolate Chip Cookies
Deliciously warm and gooey chocolate chip cookies with a crispy edge and chewy center, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs Room temperature
Add-ins
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts (optional) e.g., walnuts or pecans
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the vanilla extract and eggs one at a time, mixing well after each addition.
Mixing
- Gradually incorporate the flour mixture into the wet ingredients, blending until fully combined.
- Fold in the semi-sweet chocolate chips and nuts if using.
Baking
- Drop rounded balls of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 10 to 12 minutes, or until edges are lightly golden and centers look slightly undercooked.
- Let cool on sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
For best results, chill cookie dough for at least 30 minutes before baking. When stored in an airtight container, cookies can last up to a week.