Ingredients
1 cup (2 sticks) unsalted butter, softened
3/4 cup brown sugar
1/2 cup white sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips (semi-sweet or your favorite variety)
Optional Add-ins:
Chopped nuts (e.g., walnuts, pecans)
Flaky sea salt (for topping)
A pinch of cinnamon
Instructions
-
Cream Butter & Sugars:
In a large bowl, beat softened butter with brown and white sugars until light and fluffy. -
Add Eggs & Vanilla:
Mix in eggs one at a time, then add vanilla extract. -
Mix Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, and salt. -
Combine Mixtures:
Gradually add dry ingredients to the wet mixture until just combined. Fold in chocolate chips. -
Chill Dough (Optional):
Chill for 30 minutes for thicker, richer cookies. -
Preheat Oven:
Set to 350°F (175°C). Line baking sheets with parchment paper. -
Scoop & Bake:
Scoop dough into tablespoon-sized balls, place on sheets, and bake for 10–12 minutes until edges are golden and centers are soft.
-
Cool & Serve:
Let cookies rest on the tray for 5 minutes, then transfer to a cooling rack.
Notes
-
Chill the dough for at least 30 minutes if you want thicker cookies with richer flavor.
-
Use a cookie scoop for evenly sized cookies and consistent baking.
-
Slightly underbake for gooey centers—they’ll finish cooking on the tray.
-
Customize by adding nuts, white chocolate chips, or sea salt flakes.
-
For crispy cookies, use more white sugar and flatten dough slightly before baking.
-
Store in an airtight container to keep them fresh for up to 5 days—or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes per batch