Preparation Time: 15 minutes
Chilling Time: 30 minutes (optional)
Baking Time: 10–12 minutes
Total Time: 55–57 minutes
Servings: 24 cookies
Calories: Approximately 190 calories per cookie
Ingredients
Dry Ingredients
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup (225g) unsalted butter, softened
- ¾ cup (150g) brown sugar
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Mix-Ins
- 2 cups (340g) semi-sweet chocolate chips
- ½ cup chopped walnuts or pecans (optional)
Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This helps prevent sticking and promotes even baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. Combining these ingredients beforehand ensures the baking soda and salt are evenly distributed throughout the cookie dough.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy. This process usually takes 2–3 minutes using an electric mixer.
Creaming the butter and sugar properly is important because it creates air pockets that help produce soft and tender cookies.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
The eggs provide structure, while vanilla enhances the overall flavor of the cookies.
Step 5: Combine Wet and Dry Ingredients
Gradually add the flour mixture to the wet ingredients. Mix on low speed until just combined. Avoid overmixing, as this can make the cookies tough rather than soft and chewy.
Step 6: Fold in Chocolate Chips
Using a spatula or wooden spoon, gently fold in the chocolate chips and nuts if using. Make sure they are evenly distributed throughout the dough.
Step 7: Chill the Dough (Optional)
For thicker and chewier cookies, cover the dough and refrigerate for 30 minutes. Chilling helps prevent excessive spreading during baking and enhances the flavor.
Step 8: Shape the Cookies
Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow room for spreading.
Step 9: Bake
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden brown. The centers may look slightly underbaked, which is perfectly normal.
The cookies will continue to set as they cool.
Step 10: Cool and Serve
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Let them cool completely or enjoy them warm with a glass of milk.
Baking Tips for Perfect Cookies
Use Room Temperature Ingredients
Room temperature butter and eggs blend more easily, creating a smoother dough and more consistent texture.
Measure Flour Correctly
Too much flour can result in dry cookies. Spoon flour into the measuring cup and level it off rather than scooping directly from the bag.
Do Not Overbake
Remove the cookies when the edges are golden and the centers still look slightly soft. This ensures a chewy texture.
Chill the Dough
Even a short chilling period can improve flavor and texture while reducing spreading.
Add Extra Chocolate Chips
Press a few extra chocolate chips onto the tops of the dough balls before baking for a bakery-style appearance.
Storage Instructions
Room Temperature
Store cookies in an airtight container for up to 5 days.
Refrigerator
Cookies can be refrigerated for up to 1 week while maintaining freshness.
Freezer
Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
Freezing Cookie Dough
Cookie dough can be frozen in portioned scoops for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
Recipe Variations
Double Chocolate Cookies
Replace ¼ cup of flour with cocoa powder for a rich chocolate flavor.
White Chocolate Macadamia Cookies
Substitute white chocolate chips and macadamia nuts for a delicious variation.
Peanut Butter Chocolate Chip Cookies
Add ½ cup peanut butter to the dough for a nutty twist.
Oatmeal Chocolate Chip Cookies
Replace 1 cup of flour with rolled oats for added texture and flavor.
Nutrition Information
Per Cookie (Approximate):
- Calories: 190
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 90mg
- Carbohydrates: 26g
- Fiber: 1g
- Sugar: 17g
- Protein: 2g