Chocolate Chip Cookies (Printable)

Chewy chocolate chip cookies with golden edges, soft centers, and optional nuts or dried fruit.

# What goes in:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed brown sugar
07 - 2 large eggs
08 - 2 teaspoons vanilla extract

→ Add-ins

09 - 2 cups semi-sweet chocolate chips
10 - 1 cup chopped walnuts or pecans (optional)

# Directions:

01 - Preheat oven to 375°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar using an electric mixer until light, creamy, and fluffy.
04 - Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully blended.
05 - Gradually beat the dry ingredient mixture into the wet ingredients on low speed until just combined. Do not overmix.
06 - Using a spatula, gently fold in the chocolate chips and chopped nuts if using, distributing them evenly throughout the dough.
07 - Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, until the edges are golden brown but the centers remain soft and slightly underbaked.
09 - Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely.

# Expert Advice:

01 -
  • The edges go crisp and golden while the centers stay pillowy soft, which is honestly the only way a chocolate chip cookie should behave.
  • Brown sugar gives them a deep caramel warmth that makes people close their eyes on the first bite every single time.
02 -
  • Take the cookies out when the centers still look slightly raw because they will continue cooking on the hot tray and this is the secret to that chewy texture.
  • If your butter is too warm or melted the dough will spread into flat crispy disks, so truly softened room temperature butter makes all the difference.
03 -
  • Weigh your flour with a kitchen scale if you have one because even a small overpour can turn chewy cookies into dry cakey ones.
  • Rotate your baking sheets halfway through the bake time since most ovens have hot spots that cause uneven browning.

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