Classic Chocolate Chip Cookies: A Timeless Delight
Prep Time: 15 minutes
Chill Time: 2 hours
Cook Time: 12-14 minutes
Total Time: 3 hours
Yield: 24 cookies
Difficulty Level: Easy
Storage: 5 days at room temperature
Equipment
- Large mixing bowl
- Medium mixing bowl
- Stand mixer or hand mixer
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Cookie scoop or tablespoon
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
- Airtight storage container
Ingredients
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts optional
Instructions
- In a medium bowl, whisk together flour, baking soda, and salt until well combined.
- In a large bowl or stand mixer, beat softened butter for 1 minute until creamy.
- Add both sugars to the butter and cream together until light and fluffy (3-4 minutes).
- Beat in eggs one at a time, scraping down the bowl after each addition.
- Add vanilla extract and mix until incorporated.
- Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.
- Fold in chocolate chips and nuts (if using) until evenly distributed.
- Cover bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Scoop chilled dough into rounded tablespoons, placing 2 inches apart on prepared sheets.
- Bake for 12-14 minutes, or until edges are lightly golden and centers appear slightly underbaked.
- Let cookies cool on baking sheets for 5 minutes before transferring to wire rack.
Notes
For consistent results, measure flour by spooning into measuring cups and leveling off.
Don't skip chilling the dough - it prevents spreading and enhances flavor.
For bakery-style cookies, press extra chocolate chips on top before baking.
Store cookies in layers separated by wax paper to prevent sticking.
Frozen cookie dough balls can be baked directly from frozen; add 1-2 minutes to baking time.
For softer cookies, reduce baking time by 1-2 minutes.
High altitude adjustments (above 3,500 ft): Add 2 tablespoons flour
Reduce each sugar by 1 tablespoon
Increase oven temperature to 380°F
Reduce baking time by 1-2 minutes
Don't skip chilling the dough - it prevents spreading and enhances flavor.
For bakery-style cookies, press extra chocolate chips on top before baking.
Store cookies in layers separated by wax paper to prevent sticking.
Frozen cookie dough balls can be baked directly from frozen; add 1-2 minutes to baking time.
For softer cookies, reduce baking time by 1-2 minutes.
High altitude adjustments (above 3,500 ft): Add 2 tablespoons flour
Reduce each sugar by 1 tablespoon
Increase oven temperature to 380°F
Reduce baking time by 1-2 minutes