Description

These deliciously chewy chocolate chip cookies are a perfect treat for any occasion. With a soft center and slightly crisp edges, they combine the richness of butter and brown sugar with the satisfying sweetness of semi-sweet chocolate chips. Optional nuts add a delightful crunch. Easy to make and ideal for sharing, these cookies will quickly become a household favorite.

Ingredients

Scale

Dry Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt

Wet Ingredients

1 cup unsalted butter, at room temperature
3/4 cup brown sugar, packed
3/4 cup granulated sugar
2 large eggs, at room temperature
2 tsp pure vanilla extract

Add-ins

2 cups semi-sweet chocolate chips
1 cup chopped nuts (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature when the cookies are ready to bake.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside to ensure even distribution.
Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter with the brown sugar and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Then stir in the pure vanilla extract for flavor depth.
Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough.
Add Chocolate Chips and Nuts: Gently fold in the semi-sweet chocolate chips and chopped nuts if using, distributing them evenly throughout the batter.
Prepare Baking Sheets: Line baking sheets with parchment paper or silicone mats. Drop spoonfuls of dough about 2 inches apart to allow spreading without sticking.
Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden while the centers remain soft. Remove from oven and allow to cool slightly before transferring to wire racks.

Notes

For a chewier texture, slightly underbake the cookies and allow them to finish setting on the baking sheet.
You can substitute nuts with your preferred type or omit them entirely for nut-free cookies.
Ensure butter and eggs are at room temperature for better mixing and cookie texture.
Store cookies in an airtight container at room temperature for up to 5 days.
Feel free to freeze the cookie dough balls to bake fresh cookies later.