Perfect Chocolate Chip Cookies 🍪
Crispy edges, chewy centers, and melty chocolate in every bite—this classic recipe is foolproof and irresistible!
Prep Time: 15 mins | Cook Time: 10 mins/batch | Total Time: 25 mins (+ chilling)
Makes: 24-30 cookies
Ingredients
- 2¼ cups (280g) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (225g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) packed brown sugar
- 2 large eggs, room temp
- 2 tsp vanilla extract
- 2 cups (340g) semisweet chocolate chips
- (Optional: 1 cup chopped walnuts or pecans)
Instructions
1. Mix Dry Ingredients:
Whisk together flour, baking soda, and salt in a bowl. Set aside.
2. Cream Butter & Sugars:
- Beat butter, granulated sugar, and brown sugar until light/fluffy (~3 mins).
- Add eggs one at a time, then mix in vanilla.
3. Combine & Chill:
- Gradually add dry ingredients to wet, mixing just until combined.
- Fold in chocolate chips (and nuts, if using).
- Chill dough 1 hour (or up to 48 hrs) for thicker cookies.
4. Bake:
- Preheat oven to 375°F (190°C). Line baking sheets with parchment.
- Scoop 1.5-tbsp balls of dough, spacing 2″ apart.
- Bake 9-11 mins until edges are golden but centers look soft.
- Cool on pan 5 mins, then transfer to a wire rack.
Pro Tips
✔ Brown butter for a nutty, caramelized flavor (cool before using).
✔ Underbake slightly—cookies firm up as they cool.
✔ Freeze dough balls for fresh-baked cookies anytime!
Variations
- Sea salt sprinkle for sweet-salty contrast.
- M&M’s instead of chocolate chips for color.
- Oatmeal chocolate chip: Add 1 cup rolled oats.
These cookies are classic, customizable, and crowd-pleasing! Let me know if you’d like a gluten-free or vegan version. 😊
(Store in an airtight container for up to 5 days—if they last!)