Classic Chocolate Chip Cookies
These chocolate chip cookies are perfectly soft and chewy on the inside with a slightly crispy edge. They’re loaded with gooey chocolate chips and rich, buttery flavor just like the ones Grandma used to make.
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Equipment
- Mixing bowls (large and medium)
- Hand or stand mixer
- Measuring cups and spoons
- Spatula or wooden spoon
- Baking sheet(s)
- Parchment paper or silicone baking mats
- Wire cooling rack
- Cookie scoop (optional)
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips
- Optional: 1 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.
- Cream the 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 eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Mix dry into wet: Gradually add the dry ingredients into the wet mixture, mixing just until combined. Don’t overmix.
- Add the chocolate chips (and optional nuts) and fold them into the dough with a spatula or wooden spoon.
- Scoop the dough: Drop dough by rounded tablespoons or use a cookie scoop onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers are still soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Servings: 24 cookies