Go Back

Chocolate Chip Cookies

These classic homemade chocolate chip cookies are soft, chewy, and filled with pockets of molten chocolate, making them a comforting treat for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups cups all-purpose flour Use 1:1 gluten-free flour for a gluten-free version.
  • 1 teaspoon teaspoon baking soda Gives lift and light chew.
  • 1 teaspoon teaspoon fine sea salt Enhances sweetness and chocolate flavor.
Wet Ingredients
  • 1 cup grams unsalted butter, softened Room temperature for easy creaming; browned butter is optional.
  • 3/4 cup grams granulated sugar For snap and structure.
  • 3/4 cup grams packed brown sugar Adds chew and caramel notes; light or dark both work.
  • 2 large eggs, room temperature Binds and gives richness.
  • 2 teaspoons teaspoons pure vanilla extract Use real vanilla for the best aroma.
Chocolate and Optional Nuts
  • 2 cups grams semisweet or dark chocolate chips Chop a bar for uneven, gooey pockets.
  • 1 cup cups chopped toasted nuts (pecans or walnuts) Optional for crunch and warmth.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line two 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 both sugars until light and fluffy, about 2–3 minutes.
  4. Beat in the eggs one at a time, then stir in the vanilla. Scrape the sides to combine.
Mixing and Baking
  1. Gradually add the dry ingredients to the wet, mixing just until incorporated.
  2. Fold in the chocolate chips and optional nuts.
  3. Scoop rounded tablespoons of dough onto prepared sheets, spacing about 2 inches apart.
  4. Bake for 10–12 minutes until the edges are golden brown and centers are set but still soft.
  5. Remove from the oven and let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Notes

Letting the dough rest for 30–60 minutes improves flavor and texture. For a deeper flavor, brown the butter before creaming. Use room-temperature eggs and butter for smooth creaming and consistent texture.