Chocolate Chip Cookies

Soft in the middle, lightly crisp around the edges, buttery, sweet, and loaded with melty chocolate chips, these cookies are a classic recipe made with simple pantry ingredients. They are easy to make, freezer-friendly, and perfect for almost any occasion.

Equipment

• Large mixing bowl
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Cookie scoop or tablespoon
• Baking sheets
• Parchment paper or silicone baking mats
• Wire cooling rack

Ingredients

• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 2 cups semi-sweet chocolate chips
• Optional: 1 cup chopped walnuts or pecans
• Optional: ½ teaspoon ground cinnamon
• Optional: 1 cup milk chocolate chips
• Optional: ½ cup white chocolate chips
• Optional: Flaky sea salt for topping

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy.
3. Beat in the eggs one at a time, then add the vanilla extract and mix until combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture and mix just until combined, being careful not to overmix.
6. Fold in the chocolate chips (and any optional nuts) with a spatula.
7. Scoop the dough into rounded portions on the prepared baking sheets, leaving several inches between cookies.
8. Bake for approximately 9–12 minutes, until edges are lightly golden and centers still appear a little soft.
9. Let the cookies sit on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.

Notes

For softer cookies, do not overbake; remove when centers look slightly underdone. You can chill the dough to reduce spreading or make thicker cookies. Store cooled cookies in an airtight container at room temperature for several days, or freeze baked cookies or dough for up to 2–3 months.

Nutrition

Calories: 170–190 · Carbohydrates: 22–25 g · Fat: 8–10 g · Protein: 2–3 g · Sugar: 13–16 g · Sodium: 90–130 mg