Chocolate Chip Cookies (Printable Version)
Chewy cookies studded with semi-sweet chocolate and optional nuts; golden edges, soft centers.
# Ingredient List:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed brown sugar
07 - 2 large eggs
08 - 2 teaspoons vanilla extract
→ Add-ins
09 - 2 cups semi-sweet chocolate chips
10 - 1 cup chopped walnuts or pecans (optional)
# How to Make:
01 - Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light, creamy, and fluffy.
04 - Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until fully blended.
05 - Gradually beat the dry ingredient mixture into the wet ingredients on low speed until just combined. Avoid overmixing.
06 - Using a spatula, gently fold in the semi-sweet chocolate chips and chopped nuts if using, ensuring even distribution throughout the dough.
07 - Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, until the edges are golden brown but the centers remain slightly soft and puffy.
09 - Allow the cookies to rest on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely before serving or storing.
# Expert Tips:
01 -
- The brown sugar to white sugar ratio creates that irresistible chewy center with crisp edges every single time.
- They freeze beautifully as portioned dough balls, so you can bake just four on a random Tuesday when the craving hits.
02 -
- Overbaking by even one minute is the difference between a chewy cookie and a crunchy one, so pull them when centers still look dewy.
- Room temperature eggs blend into butter far better than cold ones, which can leave you with a curdled looking batter.
03 -
- Underbake them by about 30 seconds from what you think is done because carryover heat continues cooking them on the tray.
- A tablespoon of cornstarch swapped for a tablespoon of flour makes the centers impossibly soft without changing the flavor.