Here’s a classic Homemade Chocolate Chip Cookies recipe—chewy, soft in the middle, slightly crisp on the edges, and loaded with chocolate chips.
🍪 Homemade Chocolate Chip Cookies
Ingredients (about 24 cookies)
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups semi-sweet chocolate chips
Optional: 1 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat Oven
- Preheat to 375°F (190°C)
- Line baking sheets with parchment paper.
- Cream Butter & Sugars
- In a large bowl, beat butter, granulated sugar, and brown sugar until creamy.
- Add eggs one at a time, then vanilla, mixing well.
- Mix Dry Ingredients
- In a separate bowl, whisk flour, baking soda, and salt.
- Combine
- Gradually add dry ingredients to wet, mixing until just combined.
- Fold in chocolate chips (and nuts if using).
- Scoop Cookies
- Drop rounded tablespoons of dough onto prepared baking sheets, spaced about 2 inches apart.
- Bake
- Bake 9–12 minutes, until edges are golden but centers are soft.
- Cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- Chewy cookies: Use more brown sugar than white and slightly underbake.
- Crispy cookies: Bake a few extra minutes until edges are golden brown.
- Extra chocolatey: Add white chocolate chips or chocolate chunks.
- Salted twist: Sprinkle a tiny pinch of sea salt on top before baking.
- Storage: Store in an airtight container at room temperature for up to 5 days; freeze dough for later baking.
I can also give a “super soft, bakery-style chocolate chip cookie loaf” version where you bake it like a cake and slice it like a bar—it’s gooey, soft, and perfect for sharing.
Do you want me to do that?
