Go Back

Chocolate Chip Cookies

These Chocolate Chip Cookies are soft and chewy with crispy edges, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour spoon into the cup and level for accuracy
  • 1 teaspoon baking soda ensures lift and chew
  • 1 teaspoon fine sea salt balances sweetness
Wet Ingredients
  • 1 cup unsalted butter, softened room temperature gives a creamier dough; swap for coconut oil for a dairy-free twist
  • 3/4 cup granulated sugar for crispness
  • 3/4 cup packed light brown sugar adds moisture and toffee notes; dark brown sugar deepens flavor
  • 2 large eggs for richness; use flax eggs as a vegan substitution
  • 2 teaspoons pure vanilla extract don’t skip this small magic
Chocolate and Nuts
  • 2 cups chocolate chips or chopped bittersweet chocolate mix dark and milk for complexity
  • 1 cup chopped toasted pecans or walnuts optional for crunch

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
  3. In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy—about 2 to 3 minutes with an electric mixer.
  4. Beat in the eggs one at a time, then stir in the vanilla.
  5. Gradually add the dry ingredients to the wet, mixing until just combined.
  6. Fold in the chocolate chips and nuts, if using.
  7. Scoop dough by rounded tablespoons onto the prepared sheets, spacing about 2 inches apart.
  8. Chill the scooped dough for 30 minutes for thicker cookies, or bake immediately for softer cookies.
Baking
  1. Bake for 9 to 12 minutes until edges are golden and centers are set but still soft.
  2. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

For a chewier cookie, substitute half the all-purpose flour with bread flour. You can also replace half the butter with unsweetened applesauce for a healthier option.