Chocolate Chip Cookie Recipe
This easy Chocolate Chip Cookie Recipe delivers soft, chewy homemade cookies packed with melty chocolate—ideal as a quick dessert, afternoon snack, or sweet gift for friends and family.
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar packed (or dark brown for deeper flavor)
- 2 large eggs room temperature (helps with even rise)
- 2 tsp pure vanilla extract I use Nielsen-Massey
- 1 1/4 cups all-purpose flour
- 1/2 cup whole-wheat flour for added fiber and nuttiness
- 1 tsp baking soda
- 3/4 tsp fine sea salt plus extra flakes for topping
- 1 1/2 cups dark chocolate chunks 65% cacao; chopped from a bar
- 1/2 cup chopped walnuts or pecans for crunch
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats—no-stick is a game changer.
- In a large bowl, cream butter and both sugars until light and fluffy. Color should lighten.
- Crack in eggs one at a time, beating well after each addition. Stir in vanilla until creamy and smooth.
- In a separate bowl, whisk flours, baking soda, and salt together. Avoid uneven leavening.
- Gradually add dry ingredients into the butter mixture on low speed, mixing until no streaks of flour remain.
- Fold in chocolate chunks (and nuts, if using) with a sturdy spatula for gooey pockets in every bite.
- Chill the dough in the fridge for 20–30 minutes to control spread and boost chewiness.
- Scoop mounds of dough onto prepared sheets. Flatten slightly, sprinkle sea salt on top, and bake until golden.
- Let cookies rest on the sheet before transferring to a wire rack. Enjoy warm!
Notes
Using high-quality dark chocolate chunks yields bigger melty pockets than standard chips. Chill the dough before baking for better texture. Store baked cookies in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 150kcal
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