Description

These Chocolate Chip Cookies are soft, chewy, and packed with gooey chocolate chips. With a perfect balance of sweetness and a hint of vanilla, they’re sure to become your go-to cookie recipe!

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts or pecans (optional)

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Instructions

Preheat Oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Add Chocolate Chips and Nuts: Fold in the semisweet chocolate chips and nuts, if using.
Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely

Notes

Softened Butter: Ensure the butter is softened to room temperature for easier creaming.
Measuring Flour: For best results, spoon the flour into the measuring cup and level it off to avoid packing.
Chilling the Dough: For a thicker cookie, chill the dough for at least 30 minutes before baking.
Storage: Store cooled cookies in an airtight container at room temperature for up to one week.
Freezing: The cookie dough can be frozen in portioned scoops for up to 3 months. Bake from frozen, adding an extra minute or two to the baking time.