DESCRIPTION
These classic Chocolate Chip Cookies are rich, buttery, and perfectly balanced between chewy centers and lightly crisp edges. Using the proper creaming method and a short resting time, this recipe delivers bakery-quality cookies with deep caramel flavor and pools of melted chocolate in every bite.
INTRODUCTION
A truly great chocolate chip cookie isn’t just about ingredients—it’s about technique. From creaming the butter and sugars correctly to resting the dough before baking, each step plays a role in creating the perfect texture and flavor. This recipe focuses on simple ingredients, precise methods, and dependable results every time.
WHY YOU’LL LOVE THIS RECIPE
Soft and chewy centers with golden edges
Deep caramel flavor from brown sugar
Perfect chocolate distribution
Reliable, repeatable results
Easy to customize with nuts or different chocolates
INGREDIENTS
For the Cookie Dough
1 cup (226 g) unsalted butter, softened
1 cup (200 g) white granulated sugar
1 cup (220 g) packed brown sugar, preferably dark
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
3 cups (375 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon fine sea salt
2 cups (340 g) semi-sweet chocolate chips or chunks
Optional Add-Ins
1 cup (100 g) toasted walnuts or pecans, chopped
INSTRUCTIONS
METHOD 1: THE CREAMING METHOD
PREHEAT AND PREPARE
Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
CREAM BUTTER AND SUGARS
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2–3 minutes, until light, pale, and fluffy. This step incorporates air into the dough and is essential for proper texture.
ADD EGGS AND VANILLA
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and scrape down the sides of the bowl to ensure even mixing.
METHOD 2: DRY INGREDIENT INTEGRATION
MIX DRY INGREDIENTS
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt to evenly distribute the leavening agents.
COMBINE WET AND DRY
Gradually add the dry ingredients to the wet mixture on low speed. Mix just until combined. Do not overmix, as this can make the cookies tough.
FOLD IN CHOCOLATE
Using a spatula, gently fold in the chocolate chips and optional nuts until evenly distributed.
METHOD 3: RESTING AND PORTIONING
CHILL THE DOUGH
Cover the dough and chill for at least 30 minutes, or up to 24 hours for deeper flavor and thicker cookies. This step improves texture and prevents excessive spreading.
PORTION THE DOUGH
Scoop dough into balls using about 2 tablespoons per cookie. For larger cookies, use 3–4 tablespoons. Place dough balls at least 2 inches apart on prepared baking sheets.
METHOD 4: BAKING AND COOLING
BAKE
Bake for 9–11 minutes for regular cookies, or 11–13 minutes for larger cookies. The edges should be lightly golden while the centers remain soft.
OPTIONAL PAN SLAM
Halfway through baking, gently tap the baking sheet on the oven rack to slightly flatten the cookies for a chewier texture.
COOL
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
TIPS FOR BEST RESULTS
Use room-temperature eggs for better emulsification
Do not overbake; cookies continue cooking as they cool
Chilling the dough improves both texture and flavor
STORAGE TIPS
Store cookies in an airtight container at room temperature for up to 5 days. Dough can be frozen for up to 3 months.
SERVING SUGGESTIONS
Serve warm with milk
Use as a base for ice cream sandwiches
Pair with coffee or espresso
FAQs
Why are my cookies flat?
Butter may have been too warm or the dough was not chilled.
Can I use only brown sugar?
Yes, but the cookies will be softer and darker.
Can I freeze the dough?
Yes, portion the dough and freeze for up to 3 months.
CONCLUSION
These Chocolate Chip Cookies are a timeless classic made better through proper technique. With rich flavor, perfect texture, and endless customization options, this is a recipe you’ll return to again and again.