Here’s a classic Chocolate Chip Cookies recipe that’s soft, chewy, and loaded with gooey chocolate chips. These cookies are easy to make and always a crowd-pleaser!
Ingredients (Makes about 24 cookies)
- 2 1/4 cups (280g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (170g) unsalted butter, softened (1.5 sticks)
- 1/2 cup (100g) granulated sugar
- 3/4 cup (150g) packed brown sugar (light or dark)
- 1 tsp vanilla extract
- 1 large egg (at room temperature)
- 1 large egg yolk (at room temperature)
- 1 1/2 cups (270g) semi-sweet chocolate chips (or a mix of chocolate chunks and chips)
- Optional: 1/2 cup (60g) chopped nuts (walnuts or pecans)
Instructions
1. Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone baking mats.
2. Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugars
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
- Add the vanilla extract, egg, and egg yolk. Mix until fully combined.
4. Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chocolate chips (and nuts, if using) with a spatula.
5. Scoop and Bake
- Use a cookie scoop or tablespoon to portion the dough into balls (about 1.5 tablespoons each). Place them on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. The cookies will continue to firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips
- For chewier cookies, slightly underbake them and let them cool on the baking sheet.
- For crispier cookies, bake them a little longer (12-14 minutes).
- Chill the dough for 30 minutes before baking for thicker cookies.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze the dough for up to 3 months.
Enjoy your warm, gooey, homemade Chocolate Chip Cookies! 🍪✨
