Chocolate Chip Cookies with Variations
Indulge in the timeless delight of homemade **chocolate chip cookies** with this versatile recipe that lets you customize every batch to your cravings. Featuring rich **butter** and a perfect balance of **granulated and brown sugars**, these cookies are irresistibly soft and chewy. The addition of **semisweet chocolate chips** creates classic pockets of melty goodness, while optional mix-ins like **chopped nuts**, **dried fruits**, or even **white or dark chocolate chips** open the door to creative flavor twists. With just **15 minutes of prep time** and a short bake, this crowd-pleasing recipe is perfect for weeknight treats or festive occasions. Serve them warm with a glass of milk for a nostalgic dessert, or pack them up for parties and picnics—no one can resist these customizable **chocolate chip cookies**!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 1 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 pieces large eggs
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups semisweet chocolate chips
- 0.75 cup optional chopped nuts (e.g., walnuts, pecans)
- 0.5 cup optional dried fruits (e.g., cranberries, raisins)
- 0.5 cup optional dark or white chocolate chips
Instructions
Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Fold in the semisweet chocolate chips and any optional ingredients, such as nuts or dried fruits, if desired.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store leftover cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
5643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.7 g | 296% | |
| Saturated Fat | 107.9 g | 540% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2643 mg | 115% | |
| Total Carbohydrate | 869.3 g | 316% | |
| Dietary Fiber | 53.3 g | 190% | |
| Total Sugars | 602.6 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 720 mg | 55% | |
| Iron | 42.0 mg | 233% | |
| Potassium | 3086 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
