These hocolate chip cookies are everything a cookie should be—soft and chewy in the center, lightly crisped on the edges, and packed with melty chocolate chips in every bite. The secret lies in the balance of brown and white sugars, a touch of sea salt, and a generous splash of vanilla. No chilling required, no fancy techniques—just a straightforward recipe that delivers bakery-quality results every time. Whether you’re baking for a party, gifting a batch, or sneaking one with your evening tea, these cookies are guaranteed to satisfy.
Ingredients:
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon sea salt
- 2 cups semi-sweet chocolate chips
- (Optional) 1 cup chopped walnuts or pecans
Instructions:
1. Preheat and Prep
Set your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats. This helps prevent sticking and promotes even browning.
2. 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. This step creates air pockets that help the cookies rise and stay soft.
3. Add Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The mixture should be smooth and slightly glossy.
4. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures even distribution of leavening agents and prevents clumps.
5. Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, stirring on low speed or by hand until just combined. Don’t overmix—this keeps the cookies tender.
6. Fold in the Chocolate Chips
Gently stir in the chocolate chips (and nuts, if using). Make sure they’re evenly distributed throughout the dough.
7. Scoop and Bake
Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8–10 minutes, or until the edges are golden and the centers are just set.
8. Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This helps them firm up while staying soft inside.
🍽️ Tips & Variations:
- Extra Gooey: Use a mix of chocolate chunks and chips for pockets of melted chocolate.
- Flavor Boost: Add a pinch of cinnamon or espresso powder to deepen the flavor.
- Sugar-Free Option: Swap sugars with a sugar-free blend and use stevia-sweetened chocolate chips.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
- Make-Ahead: Freeze dough balls and bake straight from frozen—just add 1–2 minutes to the baking time.
These cookies are the kind that disappear fast—so you might want to double the batch! Want to riff on this with a tropical twist or turn it into a cookie bar? I’ve got ideas ready to roll.