Chocolate Chip Cookies
Enjoy the nostalgic taste of homemade chocolate chip cookies, perfect for families, holidays, or a cozy snack.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Spook and level for accuracy.
- 1 teaspoon baking soda Gives a gentle lift.
- 1 teaspoon fine sea salt Balances sweetness.
Wet Ingredients
- 1 cup unsalted butter, softened For richness; swap with coconut oil for a dairy-free twist.
- 3/4 cup granulated sugar For structure and snap.
- 3/4 cup packed brown sugar For chew and caramel notes; light or dark both work.
- 2 large eggs, at room temperature Bring warmth to help emulsify the dough.
- 2 teaspoons pure vanilla extract Depth of flavor; try vanilla bean paste for an extra perfume.
Mix-ins
- 2 cups semisweet chocolate chips Or chopped dark chocolate for a more grown-up bite.
- 1 cup toasted pecans or walnuts (optional) For crunch.
- 1/2 cup oats (optional) To make a heartier, healthier option.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate large bowl, cream the softened butter with both sugars until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, then add vanilla. Scrape down the bowl.
- Gradually fold the dry ingredients into the wet until just combined.
- Gently stir in chocolate chips and any nuts or extras.
- Use a cookie scoop or tablespoon to portion dough into 1.5-inch balls.
Baking
- Place them 2 inches apart on the prepared sheets.
- Bake 10–12 minutes, rotating the pans halfway through.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack.
Notes
For deeper, nutty flavor, brown the butter first. To make a healthier option, replace half the butter with applesauce.