Classic chewy chocolate chip (Printable)

Golden, chewy cookies with semi-sweet chocolate chips and optional nuts for added texture and flavor.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour (280 g)
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened (225 g)
05 - 3/4 cup granulated sugar (150 g)
06 - 3/4 cup packed light brown sugar (150 g)
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Add-ins

09 - 2 cups semi-sweet chocolate chips (340 g)
10 - 1 cup chopped walnuts or pecans, optional (100 g)

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - Using an electric mixer or whisk, cream the softened butter with granulated and brown sugar until light and fluffy, about 2 minutes.
04 - Beat in the eggs one at a time, then add the vanilla extract and mix until smooth.
05 - Gradually add the dry ingredients to the wet mixture, stirring just until combined.
06 - Fold in the chocolate chips and chopped nuts, if using.
07 - Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10 to 12 minutes until edges are golden but centers remain soft.
09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Cooking Tips:

01 -
  • They're chewy in the center and crispy at the edges, the perfect texture contrast that makes you reach for another one.
  • Ready in under an hour from mixing bowl to cooled cookie, so you can satisfy a craving without a second thought.
  • Forgiving enough for beginners but flexible enough to tweak with different chocolate or nuts depending on your mood.
02 -
  • Underbaking is your friend; if the centers look barely set, pull them out—they'll bake residually and stay gooey.
  • Brown sugar clumps matter; break them up before mixing or they'll create thick pockets in your dough.
  • Room-temperature ingredients mix smoothly and create a lighter crumb than cold ingredients just mashed together.
03 -
  • Chill your dough for at least 30 minutes if you prefer thicker cookies with less spread—cold dough spreads slower and bakes more evenly.
  • Use a cookie scoop instead of a spoon to get uniform sizes that bake at the same rate, avoiding some cookies golden and others pale.

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