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The BEST Chocolate Chip Cookies

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 36 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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)

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.