Description
Soft and chewy classic chocolate chip cookies with golden edges and rich chocolate flavor, perfect for sharing and easy to make with simple pantry ingredients.
Ingredients
1 cup (2 sticks) unsalted butter, softened
¾ cup brown sugar, packed
¾ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups semi-sweet chocolate chips
Optional: 1 cup chopped walnuts or pecans
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the chocolate chips and nuts if using.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until edges are golden and centers are slightly soft.
- Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overbake; cookies will continue to set as they cool.
Chill dough for 20–30 minutes if it feels too warm to prevent excess spreading.
Freeze dough balls and bake from frozen, adding 1–2 minutes to baking time.
Store in an airtight container for up to 5 days or freeze baked cookies for up to 3 months.
For variation, substitute dark chocolate chunks or replace ½ cup flour with whole wheat flour.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
