Chocolate Chip Cookies (Printable)

Chewy chocolate chip cookies with golden edges and soft centers, ready in under 30 minutes.

# 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 well after each addition. Stir in the vanilla extract until fully blended.
05 - Gradually beat in the dry ingredient mixture on low speed until just combined. Do not overmix.
06 - Using a spatula, fold in the chocolate chips and chopped nuts (if using) 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 but 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.

# Helpful Tips:

01 -
  • The centers stay impossibly chewy while the edges turn golden and crisp, giving you the best of both textures in every bite.
  • They use a straightforward method that works whether you are eight years old or eighty, with ingredients you probably already have.
02 -
  • Overbaking is the number one mistake, so pull the cookies out when the centers still look a touch raw because they continue cooking on the hot tray.
  • If your butter was too warm, the dough will spread too much, so a quick 20-minute chill in the fridge before baking can save the entire batch.
03 -
  • A sprinkle of flaky sea salt on top right before baking transforms a good cookie into something people will beg you to make again.
  • Let the dough rest in the fridge overnight if you have the time, because dry ingredients absorb the wet ones and the flavor deepens dramatically.

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