Ah, the best chocolate chip cookie recipe—classic, soft, chewy, with melty chocolate chips and just the right hint of salt. Here’s a foolproof recipe that I think you’ll love:
The Best Chocolate Chip Cookie Recipe
Ingredients:
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2 ¼ cups (280g) all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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1 cup (226g) unsalted butter, softened
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¾ cup (150g) granulated sugar
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¾ cup (165g) packed brown sugar (light or dark)
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1 teaspoon vanilla extract
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2 large eggs
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2 cups (340g) semi-sweet chocolate chips
Optional:
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1 cup chopped nuts (walnuts or pecans)
Instructions:
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Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
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In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
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In a large bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy and well blended.
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Add the eggs one at a time, beating well after each addition.
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Gradually add the flour mixture to the butter mixture, mixing just until combined. Don’t overmix!
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Stir in the chocolate chips (and nuts if using).
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Drop rounded tablespoons of dough onto prepared baking sheets about 2 inches apart.
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Bake for 9 to 11 minutes, or until the edges are golden brown but the centers still look soft.
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Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Tips for the best cookies:
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Use room temperature butter for better mixing.
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Don’t overbake; cookies will firm up as they cool.
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For extra gooey cookies, underbake by a minute or two.
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For thicker cookies, chill the dough for 30 minutes before baking.