Classic Chocolate Chip Cookies
Classic chocolate chip cookies with chewy centers and golden edges, perfect for cozy afternoons, gifting, or any occasion. Easy, fast, and crowd-pleasing.
Equipment
- Large bowl
- Electric mixer
- Baking sheets
- Parchment paper
- Wire rack
- Cookie Scoop or Tablespoon
Ingredients
For the Cookie Dough
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup salted butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts or pecans optional
Instructions
- Step 1: Preheat your oven to 375°F. Position a rack in the center and line baking sheets with parchment paper or use ungreased sheets.
- Step 2: In a large bowl, beat softened butter with granulated and brown sugars using an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down bowl sides occasionally.
- Step 3: Beat in the egg and vanilla extract until smooth and well combined.
- Step 4: In a separate bowl, combine flour, baking soda, and salt. Gradually add to wet ingredients and mix on low speed or stir gently just until dough forms. Avoid overmixing.
- Step 5: Fold in chocolate chips and nuts (if using) with a spatula until evenly distributed.
- Step 6: Drop rounded dough balls about 2 inches apart onto prepared baking sheets using a cookie scoop or heaping tablespoon.
- Step 7: Bake one sheet at a time for 8 to 10 minutes, until edges are light golden and centers are still soft.
- Step 8: Cool cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
- Step 9: Store cooled cookies in an airtight container at room temperature to keep fresh and soft.
Notes
Chill dough for 30 minutes before baking to help cookies hold their shape. Store cookies in airtight containers layered with parchment paper for up to 5 days or freeze for up to 3 months. Add a slice of bread or apple slices to keep them soft. For vegan version, substitute butter with vegan margarine and use a flax egg.