Chocolate Chip Cookies
Delicious, warm, and gooey chocolate chip cookies with crisp edges, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Sifted for better mixing
- 1 teaspoon baking soda Leavening agent
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Must be softened, not melted
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs Room temperature
Add-ins
- 2 cups semisweet chocolate chips Can substitute with dark or white chocolate
- 1 cup chopped nuts (optional) Use walnuts, pecans, or your favorite
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a small bowl, mix together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat together the softened butter, granulated sugar, brown sugar, and vanilla extract using an electric mixer until creamy.
- Add the eggs one at a time, beating well after each addition.
Mixing
- Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Stir in the chocolate chips and nuts (if using) with a spatula or wooden spoon.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between each cookie.
- Bake for 9 to 11 minutes or until golden brown around the edges. The centers may look a bit soft, but they will firm up as they cool.
- Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
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Notes
For extra chewiness, consider adding an extra egg yolk to the dough. Store cookies in an airtight container to keep their texture intact.