Chocolate Chip Cookies Recipe
Classic, chewy, and irresistibly delicious, this Chocolate Chip Cookies Recipe brings joy with every warm bite. Easy enough for beginners and beloved by experts, these homemade cookies are the epitome of a classic baking treat that never disappoints.
Ingredients
- 2 1/4 cups unbleached all-purpose flour spoon & level to prevent dense cookies; I trust King Arthur
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt Diamond Crystal crystals dissolve nicely
- 1 cup unsalted butter softened (or ¾ cup refined coconut oil for dairy-free)
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs at room temperature (helps dough bind evenly)
- 2 teaspoons pure vanilla extract Nielsen-Massey adds depth
- 1 1/2 cups semi-sweet chocolate chips 60% cacao
- 1/2 cup chopped walnuts or pecans for extra crunch
Instructions
- Preheat the oven to 350°F (175°C). An oven thermometer helps ensure accurate heat for consistent baking.
- In a medium bowl, whisk together flour, baking soda, and salt—this even distribution prevents salty pockets.
- In a large bowl, cream butter and both sugars until light and fluffy.
- Beat in eggs one at a time, scraping down the sides, then stir in vanilla until the batter looks silky and smooth.
- Gradually add the dry ingredients, mixing on low speed until just combined.
- Fold in chocolate chips and nuts with a spatula, pressing them evenly into the dough for uniform pockets of chocolate.
- Chill the dough in the fridge for at least 30 minutes.
- Scoop mounds onto a parchment-lined sheet and bake for 10–12 minutes until edges turn golden.
- Let cookies rest on the baking sheet before transferring to a wire rack to cool.
Notes
One thing I learned during testing: cooler dough spreads less, so for thicker cookies, err on the side of extra chilling. Weighing flour made a noticeable difference—I always recommend a digital kitchen scale over cup measures. If your cookies turn out flat, swap 2 tablespoons of granulated sugar for brown sugar; the molasses helps retain moisture. Lastly, a light sprinkle of flaky sea salt on each round before baking elevates the chocolate flavor.
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