Great Chocolate Chip Cookies
Indulge in the ultimate homemade treat with these Great Chocolate Chip Cookies—a timeless recipe that strikes the perfect balance between soft, chewy centers and golden, crispy edges. Made with pantry staples like all-purpose flour, two types of sugar for a rich depth of flavor, and plenty of semi-sweet chocolate chips, these cookies are a guaranteed crowd-pleaser. With just 15 minutes of prep time, this easy recipe comes together quickly, making it ideal for satisfying sudden sweet cravings or impressing guests. Customize your batch with optional chopped nuts, like walnuts or pecans, for an added crunch. Perfect fresh out of the oven or stored in an airtight container for later, these cookies are the ultimate companion to a cold glass of milk. Whether you're baking for a party, a bake sale, or just yourself, this is the best chocolate chip cookie recipe you'll ever need!
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (softened)
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar (packed)
- 2 teaspoons Vanilla extract
- 2 Large eggs
- 2 cups Semi-sweet chocolate chips
- 0.5 cup Optional: Chopped nuts (such as walnuts or pecans)
Instructions
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
Add the vanilla extract and eggs to the butter mixture, one at a time, beating well after each addition.
Gradually mix the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to overmix.
Fold in the chocolate chips and optional chopped nuts using a spatula or wooden spoon.
Scoop rounded tablespoons of cookie dough and drop them onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers look slightly underbaked. They will continue to set as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 21.2 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 38 mg | 1% | |
*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.
