Description
This Best Ever Chocolate Chip Cookies recipe delivers the perfect balance of chewy and crispy, loaded with rich semisweet chocolate chips and optional nuts. Softened butter and a combination of brown and granulated sugars create a tender, flavorful dough, while baking soda and powder ensure just the right texture. Ideal for an easy homemade treat, these classic American cookies are perfect for any occasion and provide a satisfying, sweet indulgence in every bite.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a mixer until the mixture becomes light, fluffy, and well combined.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next, then mix in the pure vanilla extract to infuse flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the rising agents and salt throughout the flour.
- Mix Dry into Wet: Gradually add the dry flour mixture into the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Fold in Chocolate and Nuts: Gently fold in the semisweet chocolate chips and chopped nuts if using, evenly distributing them throughout the dough.
- Scoop Dough: Using a tablespoon or cookie scoop, drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, which helps retain their chewy texture.
Notes
- For extra chewy cookies, slightly underbake them and let them finish setting as they cool.
- You can freeze the dough balls and bake them from frozen—simply add 1 to 2 minutes to the baking time.
- Swap semisweet chocolate chips for chunks or use a mix of dark and milk chocolate chips for varied flavor and texture.
