🍪 Classic Chocolate Chip Cookies
Ingredients (makes about 24 cookies)
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2 ¼ cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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1 cup (2 sticks) unsalted butter, softened
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¾ cup granulated sugar
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¾ cup brown sugar, packed
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1 tsp vanilla extract
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2 large eggs
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2 cups semi-sweet chocolate chips
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Optional: 1 cup chopped nuts (walnuts or pecans)
Instructions
1. Preheat Oven
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Preheat oven to 375°F (190°C).
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Line baking sheets with parchment paper.
2. Mix Dry Ingredients
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In a medium bowl, whisk together flour, baking soda, and salt.
3. Cream Butter & Sugars
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In a large bowl, beat butter, granulated sugar, and brown sugar until creamy.
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Add vanilla extract and eggs, one at a time, mixing well.
4. Combine
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Gradually mix in the dry ingredients until just combined.
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Fold in chocolate chips (and nuts if using).
5. Scoop & Bake
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Drop heaping tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
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Bake 9–11 minutes, or until edges are lightly golden but centers are still soft.
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Cool on sheets for 2 minutes, then transfer to a wire rack to cool completely.
✨ Tips for Perfect Chocolate Chip Cookies
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Soft & chewy: Slightly underbake and let them finish setting on the sheet.
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Crispy edges: Bake a minute or two longer and use melted butter.
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Extra chocolatey: Mix in both semi-sweet and milk chocolate chips.
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Chill dough: 30–60 minutes in the fridge gives thicker, chewier cookies.
I can also give you chewy vs crispy variations, a giant skillet version, or a browned-butter chocolate chip cookie recipe for extra flavor.
Do you want me to provide one of those upgraded versions?
