Description
This classic chocolate chip cookie recipe yields 24 deliciously soft and chewy cookies with a perfect balance of sweet, buttery dough and rich chocolate chunks. Enhanced with optional crunchy nuts, these cookies are ideal for any occasion and easy to prepare with simple ingredients and straightforward steps.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
Add-ins
- 2 cups semi-sweet chocolate chunks or chopped chocolate
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Cream Butter and Sugars: Cream the softened butter with the granulated and brown sugars until pale and fluffy, ensuring a smooth base for the cookie dough.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition, followed by mixing in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to distribute leavening agents evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing until just combined to prevent overworking the dough.
- Fold in Add-ins: Gently fold in the chocolate chunks and nuts if using, ensuring an even distribution throughout the dough.
- Chill Dough: Chill the dough for at least 1 hour or overnight to enhance the flavor and texture of the cookies.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats for easy cleanup and even baking.
- Scoop Dough: Scoop cookie dough onto baking sheets leaving enough space between each cookie to allow for spreading; optionally add extra chocolate chunks on top for a decadent look.
- Bake Cookies: Bake for 12–14 minutes until the edges are golden and centers still appear slightly underbaked, which ensures a soft and chewy interior.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough overnight intensifies the flavor and improves the texture.
- For a nuttier taste, substitute walnuts with pecans or omit nuts for a nut-free version.
- Do not overmix the dough to maintain tender cookies.
- If you prefer crispier cookies, bake for an additional 1-2 minutes but watch carefully to avoid burning.
