Chocolate Chip Cookies
A cozy homemade chocolate chip cookie recipe that yields indulgent treats perfect for sharing or savoring at home.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Substitute half with whole-wheat pastry flour for heartier cookies.
- 1 teaspoon baking soda Ensures gentle lift and chew.
- 1/2 teaspoon fine sea salt Balances sweetness; reduce if using salted butter.
Wet Ingredients
- 3/4 cup unsalted butter, softened Browned butter intensifies flavor.
- 3/4 cup granulated sugar Helps achieve crisp edges.
- 3/4 cup packed light brown sugar Adds depth and chew.
- 2 large eggs, room temperature Bring to room temp for even mixing.
- 2 teaspoons pure vanilla extract Fresh vanilla enhances flavor.
Mix-ins
- 2 cups semi-sweet chocolate chips or chopped chocolate Mix of milk and dark is recommended.
- 1 cup chopped toasted pecans or walnuts Optional for added crunch.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, cream the softened butter with both sugars until pale and slightly fluffy—about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla until the mixture is glossy and smooth.
- Gradually add the dry ingredients into the butter mixture, mixing until just combined.
- Fold in the chocolate chips and nuts if using.
Baking
- Scoop generous tablespoon-sized mounds of dough onto the prepared sheets, spacing about 2 inches apart.
- For perfectly rounded tops, chill the scoops on the tray for 10 minutes.
- Bake one sheet at a time in the center of the oven for 9–12 minutes, until the edges are golden brown and the centers are set but still slightly soft.
- Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container for up to 5 days. To freeze, flash-freeze individual cookies and store for up to 3 months. Reheat frozen cookies in a 300°F (150°C) oven.