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Irresistible Homemade Chocolate Chip Cookies

Classic chocolate chip cookies that are quick, easy, and perfect for cozy moments. These cookies balance chewy, soft, and crisp textures and are great for gifting or crowd-pleasing treats.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Chip Cookies
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup salted butter softened to room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts or pecans optional

Equipment

  • Large Mixing Bowl
  • Mixer
  • Baking Sheets
  • Parchment Paper
  • Wire cooling rack

Method
 

  1. Step 1: Preheat your oven to 375°F and position a rack in the center. Line your baking sheets with parchment paper or leave them ungreased for a crisper bottom.
  2. Step 2: In a large bowl, use a mixer to beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl once or twice.
  3. Step 3: Mix in the egg and vanilla extract until the batter is smooth and creamy.
  4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry mix to the wet ingredients, stirring or mixing on low speed just until fully incorporated. Avoid overmixing.
  5. Step 5: Gently fold in the chocolate chips and chopped nuts if using.
  6. Step 6: Using a cookie scoop or heaping tablespoon, drop rounded portions of dough about 2 inches apart on prepared baking sheets.
  7. Step 7: Bake one sheet at a time for 8 to 10 minutes until edges are lightly golden and centers look soft. They will firm as they cool.
  8. Step 8: Let cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 30 minutes.

Notes

For a lighter or chewier cookie, try swapping sugars or adding an extra egg yolk. Chilling dough for 30 minutes to an hour helps prevent spreading and deepens flavor. Store cookies in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months.