Description

These Deliciously Chewy Chocolate Chip Cookies offer the perfect balance of a soft, tender center with slightly crisp edges. Made with simple ingredients like butter, brown and granulated sugars, and loaded with semi-sweet chocolate chips, these cookies are a classic treat for any occasion. Optional chopped nuts add a delightful crunch, making each bite even more enjoyable.

Ingredients

Scale

Dry Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt

Wet Ingredients

1 cup unsalted butter, at room temperature
3/4 cup brown sugar, packed
3/4 cup granulated sugar
2 large eggs, at room temperature
2 tsp pure vanilla extract

Add-ins

2 cups semi-sweet chocolate chips
1 cup chopped nuts (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature before baking the cookies.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
Cream Butter and Sugars: In a separate large bowl, beat the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light and fluffy, which incorporates air for a tender cookie.
Add Eggs and Vanilla: Add the eggs one at a time, mixing thoroughly after each addition to ensure the batter is smooth, then stir in the pure vanilla extract for flavor enhancement.
Combine Ingredients: Gradually fold the dry ingredients into the wet mixture gently, mixing until just combined to avoid overworking the dough, which can make cookies tough.
Add Chocolate Chips and Nuts: Gently fold in the semi-sweet chocolate chips and optional chopped nuts to distribute them evenly throughout the dough.
Portion Dough: Drop spoonfuls of cookie dough onto baking sheets lined with parchment paper or silicone mats, spacing them to allow for spreading while baking.
Bake Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown while the centers remain soft for the perfect chewy texture.

Notes

For extra chewy cookies, slightly underbake them and allow to cool on the baking sheet.
You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
Ensure butter and eggs are at room temperature for better creaming and dough consistency.
Chilled dough can be baked later but may require an extra minute or two of baking time.
To make these cookies nut-free, simply omit the chopped nuts.