Chocolate Chip Cookies (Printable version)

Chewy, golden-edged chocolate chip cookies with melty chips and optional nuts; simple ingredients and a quick bake.

# What you need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed brown sugar
07 - 2 large eggs
08 - 2 teaspoons vanilla extract

→ Add-ins

09 - 2 cups semi-sweet chocolate chips
10 - 1 cup chopped walnuts or pecans (optional)

# How To:

01 - Preheat oven to 375°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar using an electric mixer until light, creamy, and fluffy.
04 - Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully blended.
05 - Gradually beat the dry ingredient mixture into the wet ingredients on low speed until just combined. Avoid overmixing.
06 - Gently fold in the chocolate chips and chopped nuts (if using) with a spatula until evenly distributed throughout the dough.
07 - Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, until the edges are golden brown but the centers remain soft and slightly underdone.
09 - Let the cookies cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.

# Expert Advice:

01 -
  • The edges get perfectly crisp while the centers stay soft and chewy for days.
  • You probably have every single ingredient in your kitchen right now, no specialty shopping required.
02 -
  • Overmixing the dough after adding flour creates tough cookies, so stop mixing the moment everything comes together.
  • Those two minutes of resting on the hot tray finish cooking the centers without overbaking the edges.
03 -
  • Use a cookie scoop for uniform rounds that bake evenly and look like they came from a bakery.
  • One rotated tray halfway through baking solves the problem of cookies browning more on one side than the other.

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