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Classic Chocolate Chip Cookies

Updated on 2 min read
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Quick Description

These are classic chocolate chip cookies, soft and chewy with perfectly melted chocolate chunks in every bite. They’re perfect for any occasion, from an afternoon snack to a special treat.

Servings & Timing

  • Yield: About 36 cookies (depending on size)
  • Prep Time: 10 minutes
  • Cook Time: 10–12 minutes
  • Total Time: ~20 minutes

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar (light or dark)
  • 2 tsp vanilla extract
  • 2 large eggs
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven – Set the oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat.
  2. Combine dry ingredients – In a small bowl, whisk together flour, baking soda, and salt. Set aside.
  3. Cream the butter and sugars – In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2–3 minutes using a hand mixer or stand mixer.
  4. Add the eggs and vanilla – Beat in the eggs, one at a time, making sure to fully incorporate each before adding the next. Stir in the vanilla extract.
  5. Mix the dry and wet ingredients – Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Add the chocolate chips (and nuts, if using) – Stir in the chocolate chips and nuts until evenly distributed throughout the dough.
  7. Shape the cookies – Use a spoon or cookie scoop to drop tablespoon-sized portions of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie as they will spread during baking.
  8. Bake – Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are golden brown but the centers are still soft.
  9. Cool – Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Additional Notes

  • For chewier cookies: Use more brown sugar and less granulated sugar.
  • Chill the dough: If you have time, chill the dough for 30 minutes before baking to reduce spreading and create thicker cookies.
  • Storage: Store cookies in an airtight container for up to 1 week. They can also be frozen for up to 3 months.

Dietary Info

  • Vegetarian
  • Contains gluten, dairy, and eggs

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