Description
Classic homemade chocolate chip cookies with a perfect balance of crispy edges and chewy centers. These cookies feature a buttery dough, sweetened with a combination of granulated and brown sugars, loaded with semisweet chocolate chips and optional nuts, baked to golden perfection.
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 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.
- Cream Butter and Sugars: 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 using an electric mixer. This step incorporates air and ensures a tender cookie.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to maintain a smooth batter. Then add the vanilla extract and mix until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning agents.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture while mixing just until combined to avoid overworking the dough, which can make the cookies tough.
- Fold in Chocolate Chips and Nuts: Gently stir in the semisweet chocolate chips and chopped nuts, if using, ensuring they are evenly distributed throughout the dough.
- Portion Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers remain soft, indicating a chewy texture.
- Cool Cookies: Allow the cookies to 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 cookies!
Notes
- For softer cookies, slightly underbake and let them finish cooking on the warm baking sheet.
- You can substitute the semisweet chocolate chips with dark or milk chocolate chips based on preference.
- Adding nuts is optional but adds a nice crunch and flavor contrast.
- Store cookies in an airtight container at room temperature for up to one week.
- Butter should be softened (not melted) for proper creaming and texture.
