If you’re searching for the ultimate chocolate chip cookie recipe, look no further! These cookies are perfectly soft and chewy in the center, with crispy edges and loaded with gooey pockets of melted chocolate. With a balance of buttery richness, sweet brown sugar, and just the right amount of chocolate chips, these cookies are guaranteed to be your new go-to. Whether you’re baking for family, friends, or just yourself (no judgment here!), this recipe is a game-changer. Let’s get baking!
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder (optional, for extra lift)
- 1 teaspoon salt
- 1 cup unsalted butter , softened (2 sticks)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (light or dark, depending on your preference for molasses flavor)
- 1 teaspoon pure vanilla extract
- 2 large eggs , room temperature
- 2 cups semisweet chocolate chips (or a mix of semisweet and dark chocolate for variety)
- 1 cup chopped walnuts or pecans (optional, for added crunch)
Step-by-Step Instructions:
Step 1: Preheat and Prep
- Preheat your oven to 375°F (190°C) . Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a medium bowl, whisk together the flour, baking soda, baking powder (if using), and salt. Set aside.
Step 2: Cream the Butter and Sugars
- In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 2–3 minutes on medium speed.
- Add the vanilla extract and beat until combined.
- Crack in the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
Step 3: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix—stop as soon as the flour disappears to avoid tough cookies.
- Fold in the chocolate chips (and nuts, if using) with a spatula until evenly distributed throughout the dough.
Step 4: Scoop and Chill
- Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
