Chocolate Chip Cookies (Printable)

Chewy, chocolate-studded cookies with buttery dough and optional nuts—quick to make and perfect for sharing.

# What You'll 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)

# Directions:

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 thoroughly 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 set and golden while the centers remain slightly soft.
09 - Let the cookies rest on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.

# Expert Tips:

01 -
  • The centers stay chewy for days if you store them right, which means they are perfect for sneaking at midnight.
  • Brown sugar and a touch of flaky salt on top make these taste like they came from a bakery, not your home oven.
02 -
  • Pulling the cookies out when the centers still look slightly raw is the single most important thing you can do for that chewy, gooey texture everyone fights over.
  • Softened butter means room temperature and gently yielding to a press, not greasy or melted, which I learned after ruining an entire batch on a hot summer day.
03 -
  • Sprinkle a tiny pinch of flaky sea salt on each cookie right before baking and people will think you are a professional pastry chef.
  • Chilling the dough for even 30 minutes firms up the butter and gives you thicker, more flavorful cookies with deeper caramel notes.

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