Here’s a classic, easy chocolate chip cookie recipe—soft, chewy in the center, slightly crisp on the edges, and loaded with chocolate chips. Perfect for beginners and always a crowd-pleaser.
🍪 Easy Chocolate Chip Cookies
Ingredients (makes ~24 cookies)
- 2 ¼ cups (280 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks / 225 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups (340 g) chocolate chips (semi-sweet or milk chocolate)
- Optional: 1 cup chopped nuts (walnuts, pecans)
🥣 Instructions
1. Preheat
- Oven to 375°F (190°C)
- Line baking sheets with parchment paper or silicone mats.
2. Mix dry ingredients
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. Cream butter and sugars
- In a large bowl, beat butter, granulated sugar, and brown sugar until creamy.
- Add vanilla.
- Beat in eggs, one at a time.
4. Combine
- Gradually add dry ingredients to the wet mixture.
- Stir until just combined—don’t overmix.
- Fold in chocolate chips and nuts if using.
5. Shape
- Drop rounded tablespoons of dough onto baking sheets, spaced ~2 inches apart.
- Optional: slightly flatten the tops for more even baking.
6. Bake
- 9–12 minutes, until edges are lightly golden but centers still soft.
- Cool 2–3 minutes on sheet, then transfer to wire racks.
🌟 Tips
- Soft cookies: Slightly underbake; they firm up as they cool.
- Chewy cookies: Use more brown sugar than white sugar.
- Extra flavor: Sprinkle a tiny pinch of sea salt on top before baking.
- Mix-ins: Try white chocolate chips, peanut butter chips, or dried fruit.
If you want, I can give you a one-bowl shortcut version, chewy double chocolate version, or giant bakery-style cookies recipe too.
