Description
These Homemade Chocolate Chip Cookies are a classic American dessert featuring a perfect balance of crispy edges and chewy centers. Made with soft butter, a blend of granulated and brown sugars, and loaded with semi-sweet chocolate chips and optional nuts, they’re an irresistible treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the perfect temperature for baking the cookies evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt, then set this mixture aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated and brown sugars until the mixture is creamy and smooth, which creates the base for chewy cookies.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then mix in the vanilla extract for flavor.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet components, stirring gently until just combined to avoid overworking the dough.
- Fold in Chocolate Chips and Nuts: Gently fold in the semi-sweet chocolate chips and chopped walnuts or pecans if using, distributing them evenly through the dough.
- Shape Cookies: Drop rounded tablespoons of dough onto an ungreased or parchment-lined baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 9 to 11 minutes, or until the edges are golden brown while keeping the centers soft.
- Cool: Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely, enhancing their texture and flavor.
Notes
- For softer cookies, slightly underbake and allow them to set on the pan.
- Chilling the dough for 30 minutes before baking results in thicker, chewier cookies.
