Ah, classic chocolate chip cookies 🍪 — soft in the center, slightly crisp at the edges, loaded with chocolate goodness. Here’s a reliable, crowd-pleasing recipe:
🍪 Chocolate Chip Cookies
Ingredients (makes ~24 cookies)
- 2¼ cups (280 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (225 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups (340 g) semisweet chocolate chips
- Optional: 1 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat oven to 375°F / 190°C. Line baking sheets with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking soda, and salt.
- Cream butter & sugars: In a separate large bowl, beat butter, granulated sugar, and brown sugar until fluffy.
- Add eggs & vanilla: Beat in eggs one at a time, then vanilla extract.
- Combine: Gradually add dry ingredients to wet, mixing until just combined. Fold in chocolate chips (and nuts if using).
- Scoop cookies: Drop rounded tablespoons of dough onto baking sheets, spacing ~2 inches apart.
- Bake: 9–12 minutes until edges are lightly golden but centers still soft.
- Cool: Let cookies cool on the baking sheet 2–3 minutes, then transfer to a wire rack.
Tips
- Soft & chewy: Don’t overbake; pull them out when centers look slightly underdone.
- Extra flavor: Chill dough 30–60 minutes for deeper flavor and less spreading.
- Crispier edges: Bake a little longer or flatten dough slightly before baking.
- Mix-ins: Try white chocolate, toffee bits, or a sprinkle of sea salt on top.
I can also give a quick 1-bowl chewy chocolate chip cookie version that’s done in 20 minutes total, no chilling required.
Do you want that quick version?
