Ah, the classic chocolate chip cookie 🍪 — soft, chewy, and loaded with chocolate chips. Here’s a reliable, traditional recipe:
🍪 Classic 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) packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups (340 g) semisweet chocolate chips
- Optional: 1 cup chopped nuts (walnuts, pecans)
Instructions
- Preheat oven to 375°F / 190°C. Line baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
- Cream butter & sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until creamy.
- Add eggs & vanilla: Beat in eggs one at a time, then vanilla extract.
- Combine: Gradually mix in the dry ingredients 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 golden but centers still soft.
- Cool: Let cool on the baking sheet for 2–3 minutes, then transfer to a wire rack.
Tips
- Soft & chewy: Slightly underbake and let the cookies finish cooking on the baking sheet.
- Extra flavor: Chill dough 30–60 minutes for more intense flavor and less spreading.
- Crispier edges: Bake a bit longer or flatten the dough slightly.
- Variations: Add white chocolate, toffee bits, or a sprinkle of sea salt on top.
I can also give a super quick 1-bowl chocolate chip cookie recipe that’s ready in 20 minutes and needs no chilling.
Do you want that quick version?
