There’s something so magical about homemade chocolate chip cookies. The smell that fills the air as they bake, the warm gooeyness as you take your first bite, and the timeless pleasure of those melty chocolate chips. Today I’m sharing a recipe that’s been perfected with love and countless batches.

These cookies are not just cookies; they’re a trip down memory lane, a piece of comfort, and a token of simple joys. Whether you’re a beginner or a pro, this recipe will guide you to the most delicious treats.

Ingredients

1 cup (2 sticks) unsalted butter, softened to room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
Optional: 1 cup chopped nuts (walnuts or pecans)

Instructions

Preheat to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
Cream the butter and sugars in a large bowl with a mixer on medium speed until light and fluffy. About 2-3 minutes.
Add the vanilla and eggs, one at a time, mixing on low after each addition just until combined.
In a separate bowl, whisk together the flour, baking soda and salt. Gradually beat into the butter mixture on low speed until just combined.
Stir in the chocolate chips and nuts (if using) with a spoon or spatula.
Drop cookie dough by tablespoonfuls onto the prepared baking sheet, about 2 inches apart.
Bake for 9-11 minutes or until edges are golden and center is still soft.
Remove and let cool on the baking sheet for 5 minutes; then transfer to a wire rack to cool completely.

Tips

Use Good Stuff: The better your ingredients, the better your cookies will be. Use good chocolate chips and real vanilla extract. The type of chocolate can make a big difference—semi-sweet is classic, but you can try dark, milk or white chocolate depending on your taste.

Room Temperature: Make sure your butter and eggs are at room temperature so your dough is smooth and evenly mixed. This helps the sugar dissolve into the butter and prevents clumping.

Chill the Dough: If you have time, chill the dough for at least 30 minutes (or overnight) for more flavor and texture. Chilled dough spreads less during baking so you get thicker, chewier cookies.

Measure Right: Baking is a science and measurements matter. Use a kitchen scale if possible, especially for flour. Too much flour makes cookies dry and cakey.

Don’t Overmix: Mix the dough just until combined. Overmixing develops the gluten in the flour and makes tough cookies.

Uniform Size: Use a cookie scoop or tablespoon to make sure all your cookies are the same size. This ensures they bake evenly and finish at the same time.

Underbake: For soft and chewy cookies, pull them out of the oven when they’re just slightly underbaked. They’ll continue to cook on the baking sheet after you remove them from the oven.

Let Them Cool: Let the cookies cool on the baking sheet for a few minutes before transferring to a cooling rack. This helps them set without falling apart.

Serving Ideas

Ice Cream Sandwiches: Scoop some vanilla ice cream between two chocolate chip cookies for a treat, especially during warmer months.

Cookie Sundae: Top a warm cookie with a scoop of your favorite ice cream, drizzle with hot fudge or caramel sauce and sprinkle with nuts or whipped cream.

With Milk: Sometimes the simplest is the best. Serve your chocolate chip cookies with a cold glass of milk for dipping.

Cookie Bars: Press the dough into a lined square pan, bake and then cut into bars or squares. This is an easy way to serve cookies to a crowd.

Gifts and Party Favors: Package your cookies in decorative bags or boxes for a homemade gift or party favor. It’s a thoughtful and appreciated gesture for any occasion.

Storage

Cool Completely: Before storing, let your cookies cool completely on a wire rack. Storing cookies while they’re still warm can make them soggy and limp.

Airtight Container: Store your cookies in an airtight container to keep them fresh. If you prefer crisp cookies, you can leave the container slightly open to allow air circulation.

Separate Layers: Use parchment paper or waxed paper to separate layers of cookies in the container. This prevents them from sticking together or getting damaged.

Room Temperature: Generally cookies will last at room temperature for up to a week. Keep them in a cool, dry place away from direct sunlight.

Freezing: For longer storage, freeze your cookies. Place them in a single layer on a baking sheet to freeze them individually, and then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months.

Thawing: Thaw cookies at room temperature when you’re ready to enjoy them, or pop them in the microwave for a few seconds for a warm, just-baked taste.

FAQs

Can I use different types of flour for this recipe? Yes, you can try different types of flour like whole wheat, bread or gluten-free blends. Keep in mind the texture and taste of your cookies may vary with different flours.

How can I make my cookies chewy or crispy? For chewier cookies use more brown sugar and underbake them slightly. For crisper cookies increase the granulated sugar and bake them a little longer.

Can I add other ingredients to my chocolate chip cookies? Yes! You can add nuts, dried fruits or even spices like cinnamon or nutmeg to customize your cookies.

Why do my cookies spread too much during baking? Cookies that spread too much could be due to melted butter, too much sugar or not enough flour. Make sure your dough is chilled if the recipe calls for it and check your measurements.

Can I make the dough in advance? Yes, the cookie dough can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Chocolate Chip Cookies

These chocolate chip cookies are not just cookies; they're a trip down memory lane, a piece of comfort, and a token of simple joys.

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Serving Size

Ingredients

1 cup 2 sticks unsalted butter, softened to room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
Optional: 1 cup chopped nuts walnuts or pecans

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Cream the butter and sugars together in a large bowl using a mixer on medium speed until light and fluffy. This should take about 2-3 minutes.
Add the vanilla extract and eggs, one at a time, mixing on low after each addition just until incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually beat the dry ingredients into the butter mixture on low speed until just combined.
Stir in the chocolate chips and nuts (if using) with a wooden spoon or rubber spatula.
Drop cookie dough by rounded tablespoons onto the prepared baking sheet, spaced about 2 inches apart.
Bake in the preheated oven for 9-11 minutes or until the edges are golden but the center is still soft.
Remove from the oven and let cool on the baking sheet for 5 minutes; then transfer to a wire rack to cool completely.