Here’s a classic Chocolate Chip Cookie recipe — chewy in the center, crisp at the edges, and packed with melty chocolate chips. 🍪✨
🍫 Ingredients (makes about 24 cookies)
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1 cup (230g) unsalted butter, softened
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3/4 cup (150g) brown sugar (light or dark)
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1/2 cup (100g) granulated sugar
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2 large eggs
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2 teaspoons vanilla extract
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2 1/4 cups (280g) all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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2 cups (340g) semisweet or milk chocolate chips
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(Optional) 1/2 cup chopped nuts (walnuts or pecans)
🥣 Instructions
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Preheat oven:
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350°F (175°C). Line two baking sheets with parchment paper.
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Cream butter and sugars:
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In a large bowl, beat butter, brown sugar, and white sugar together until creamy (about 2 minutes).
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Add wet ingredients:
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Beat in eggs one at a time, then add vanilla extract.
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Mix dry ingredients:
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In a separate bowl, whisk together flour, baking soda, and salt.
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Gradually add to the wet mixture and mix until just combined (don’t overmix).
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Add chocolate chips:
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Stir in chocolate chips (and nuts, if using).
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Shape cookies:
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Drop rounded tablespoons (or use a cookie scoop) of dough onto baking sheets, about 2 inches apart.
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Bake:
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Bake for 9–11 minutes, or until edges are golden and centers look slightly underbaked (they’ll set as they cool).
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Cool:
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Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
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✅ Tips:
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Chill dough for 30–60 minutes for thicker, chewier cookies.
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Sprinkle a pinch of sea salt on top before baking for that bakery-style finish.
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Swap half the chocolate chips for chunks of dark chocolate for richer flavor.
Would you like me to give you a soft-baked bakery-style version (extra thick and gooey in the center)?
