Chocolate Chip Cookies
Summary: Classic homemade chocolate chip cookies with crisp edges, soft and chewy centers, and plenty of melty chocolate chips. Perfect for dessert, snacks, or sharing with family and friends.
Ingredients
- * 1 1/2 cups 190g all-purpose flour
- * 1/2 teaspoon baking soda
- * 1/4 teaspoon salt
- * 1/2 cup 113g unsalted butter, softened
- * 1/2 cup 100g packed brown sugar
- * 1/4 cup 50g granulated sugar
- * 1 large egg
- * 1 teaspoon vanilla extract
- * 1 cup 170g semi-sweet chocolate chips
- * 1/4 cup 30g chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to **350°F (175°C)** and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
- Mix in the egg and vanilla extract until fully combined.
- Gradually add the dry ingredients and mix just until no dry flour remains.
- Fold in the chocolate chips and optional nuts.
- Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for **10–12 minutes**, or until the edges are lightly golden and the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
* Chill the dough for 30 minutes if you prefer thicker cookies.
* Swap semi-sweet chocolate chips with dark, milk, or white chocolate chips for a different flavor.
* Do not overmix the dough after adding the flour to keep the cookies tender.
* Slightly underbake the cookies for the softest centers; they will continue to set as they cool.
* Store cookies in an airtight container at room temperature for up to 5 days.
* Freeze baked cookies or unbaked cookie dough for up to 3 months.
* For fresh-baked cookies anytime, freeze dough balls and bake directly from frozen, adding 1–2 extra minutes to the baking time. ## Nutrition Nutrition information is estimated per serving. * **Calories:** 430
* **Protein:** 5g
* **Carbohydrates:** 57g
* **Fat:** 21g
* **Saturated Fat:** 12g
* **Fiber:** 2g
* **Sugar:** 35g
* **Sodium:** 180mg
* Swap semi-sweet chocolate chips with dark, milk, or white chocolate chips for a different flavor.
* Do not overmix the dough after adding the flour to keep the cookies tender.
* Slightly underbake the cookies for the softest centers; they will continue to set as they cool.
* Store cookies in an airtight container at room temperature for up to 5 days.
* Freeze baked cookies or unbaked cookie dough for up to 3 months.
* For fresh-baked cookies anytime, freeze dough balls and bake directly from frozen, adding 1–2 extra minutes to the baking time. ## Nutrition Nutrition information is estimated per serving. * **Calories:** 430
* **Protein:** 5g
* **Carbohydrates:** 57g
* **Fat:** 21g
* **Saturated Fat:** 12g
* **Fiber:** 2g
* **Sugar:** 35g
* **Sodium:** 180mg