Introduction:
Everyone loves the smell of freshly baked chocolate chip cookies. These classic homemade cookies are soft in the center, crispy on the edges, and loaded with gooey chocolate chips. Whether you're making them for a party, as a snack, or just to satisfy your sweet tooth, this is the ultimate chocolate chip cookie recipe. With a few simple ingredients and some tips for perfection, you'll be making bakery-quality cookies right in your own kitchen!
Ingredients:
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (230g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups (340g) semisweet chocolate chips
- 1 cup chopped walnuts or pecans (optional)
Instructions:
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for later.
Step 3: Cream the Butter and Sugars
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 3-4 minutes with an electric mixer on medium speed.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter and sugar mixture, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.
- Fold in the chocolate chips and, if desired, the chopped nuts. Stir until evenly distributed throughout the dough.
Step 5: Shape the Cookies
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets. Make sure to leave about 2 inches (5 cm) of space between each cookie to allow for spreading during baking.
Step 6: Bake
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are just set. The cookies will continue to bake slightly on the baking sheet after removing them from the oven, so don't worry if they seem a little soft in the center.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 7: Enjoy!
- Serve warm for a gooey, chocolatey treat, or store in an airtight container for up to a week. These cookies also freeze well, so you can enjoy them any time!
Tips for Perfect Chocolate Chip Cookies:
- Use room temperature butter for the best texture. It should be soft but not melted.
- Don’t overmix the dough. Overworking the dough can cause the gluten in the flour to develop too much, resulting in tough cookies.
- Chill the dough if you want thicker, chewier cookies. Refrigerate the dough for at least 30 minutes before baking.
Frequently Asked Questions:
Q: Can I make these cookies without eggs?
A: Yes, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or use applesauce as an alternative.
Q: Can I freeze cookie dough?
A: Absolutely! Scoop the dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer-safe bag. Bake directly from frozen, adding a couple of extra minutes to the bake time.