Description
Classic homemade chocolate chip cookies featuring a perfect balance of crispy edges and chewy centers, packed with semi-sweet chocolate chips and optional nuts for added texture.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for optimal baking.
- Mix Butter and Sugars: In a large mixing bowl, combine the softened butter, granulated sugar, brown sugar, and vanilla extract. Beat the mixture until it becomes creamy and smooth, ensuring an even texture.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to fully integrate them into the butter and sugar mixture.
- Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir carefully until the dough is fully combined without overmixing to avoid tough cookies.
- Add Chocolate Chips and Nuts: Fold in the semi-sweet chocolate chips and chopped nuts, if using, ensuring they are evenly dispersed throughout the dough.
- Portion Dough: Drop rounded tablespoons of cookie dough onto ungreased baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake Cookies: Place the baking sheets in the preheated oven and bake for 9 to 11 minutes or until the edges are golden brown. Watch carefully during the last minutes to prevent overbaking.
- Cool Cookies: After removing from the oven, let the cookies cool on the baking sheets for 2 minutes to firm up. Then transfer them to a wire rack to cool completely for best texture.
Notes
- You can substitute the nuts or omit them altogether if preferred or allergic.
- For softer cookies, pull them out of the oven closer to the 9-minute mark; for crisper cookies, bake closer to 11 minutes.
- If you want chewier cookies, refrigerate the dough for 30 minutes before baking.
- Using parchment paper or silicone baking mats can help prevent sticking and make cleanup easier.
- Store cookies in an airtight container at room temperature for up to 5 days for best freshness.
