Ah, the classic Chocolate Chip Cookie — warm, chewy, and perfect with a glass of milk! Here’s a tried-and-true recipe:
Ingredients:
- 2 1/4 cups (280 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (225 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups (350 g) semisweet chocolate chips
- Optional: 1 cup chopped nuts (walnuts or pecans)
Instructions:
- Preheat oven:
Preheat to 375°F (190°C). Line baking sheets with parchment paper. - Mix dry ingredients:
In a bowl, whisk together flour, baking soda, and salt. - Cream butter & sugars:
In a large bowl, beat softened butter with granulated sugar and brown sugar until creamy. Add vanilla and eggs, one at a time, mixing well. - Combine & add chocolate:
Gradually mix in dry ingredients until just combined. Fold in chocolate chips (and nuts if using). - Scoop & bake:
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake 9–11 minutes, or until golden brown around the edges but still soft in the center.
- Cool:
- Let cookies cool on baking sheet 2 minutes before transferring to a wire rack.
✨ Tips & Variations:
- For chewier cookies, chill dough for 30–60 minutes before baking.
- For soft cookies, slightly underbake and let them finish on the baking sheet.
- Add a pinch of sea salt on top before baking for a sweet-salty twist.
- Swap semisweet chocolate chips for milk, dark, or white chocolate.
If you want, I can make a “ultimate bakery-style chocolate chip cookie” version that’s crispy on the edges, gooey in the center, and loaded with chocolate chunks — basically irresistible.
Do you want me to do that?
