There’s just something timeless and cozy about homemade Chocolate Chip Cookies. These golden, buttery treats are packed with gooey chocolate chips, a hint of vanilla, and the perfect balance of chew and crunch. Whether you’re baking for a celebration, an after-school treat, or simply to satisfy a sweet craving, Chocolate Chip Cookies always deliver joy in every bite. I can’t wait to walk you through making your own batch—let’s dive into cookie bliss!
Ingredients You’ll Need
Great Chocolate Chip Cookies begin with simple, quality ingredients—each one brings something special to the party. From flour that shapes these classic cookies to the irresistible chocolate chips and the option of crunchy walnuts, every item matters for the ultimate bite.
- All-purpose flour: The backbone of the cookies, providing structure and a tender crumb.
- Baking soda: This gives the cookies just the right lift, so they’re not too flat or cakey.
- Salt: Don’t skip it—it balances sweetness and boosts all the flavors.
- Unsalted butter (softened): Butter is the secret to rich flavor and irresistible texture.
- Granulated sugar: Adds crisp edges and a hint of sweetness.
- Light brown sugar (packed): Gives depth, caramel notes, and lovely chewiness.
- Large eggs: They help bind everything together and add richness.
- Pure vanilla extract: Vanilla enhances all the flavors and makes the cookies taste classic.
- Semi-sweet chocolate chips: The stars of the show—melty, rich, and perfectly sweet!
- Chopped walnuts (optional): For crunch and a nutty bite—added texture if you like it.
How to Make Chocolate Chip Cookies
Step 1: Preheat the Oven
Begin by preheating your oven to 375°F (190°C). Getting your oven nice and hot before you start mixing ensures your Chocolate Chip Cookies bake evenly and have that irresistible golden edge.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This simple step distributes the baking soda and salt, preventing any sad, uneven bites in your finished cookies.
Step 3: Cream the Butter and Sugars
Grab a large bowl (a stand mixer or an electric hand mixer both work well) and beat the softened unsalted butter with the granulated and brown sugars. Mix until creamy and smooth—this is when those Chocolate Chip Cookies get their melt-in-your-mouth texture!
Step 4: Add Eggs and Vanilla
Crack in the eggs, adding them one at a time and beating well after each addition. Pour in the pure vanilla extract. This step is key for luscious dough and that classic vanilla aroma wafting through your kitchen.
Step 5: Combine Wet and Dry Ingredients
Gradually add the flour mixture to the butter and sugar mixture, stirring until just combined. Don’t overmix! This keeps your Chocolate Chip Cookies tender and soft in the center.
Step 6: Fold in the Chocolate Chips (and Walnuts)
Now for the best part—stir in the semi-sweet chocolate chips, and chopped walnuts if you’re using them. This makes sure every cookie is brimming with chocolatey goodness and just a little extra crunch if you like nuts.
Step 7: Portion and Bake
Scoop out rounded tablespoons of dough and drop them onto ungreased baking sheets, leaving about 2 inches of space between each for spreading. Bake in your preheated oven for 8 to 10 minutes, until the edges are golden brown but the centers are still soft and dreamy.
Step 8: Cool and Enjoy
Let the cookies rest on the baking sheet for just 2 minutes, then transfer them to a wire rack to cool completely. Enjoy warm, gooey, and freshly baked, or let them settle into that perfect chewy bite.
How to Serve Chocolate Chip Cookies
Garnishes
For an extra flourish, sprinkle a tiny pinch of flaky sea salt on the cookies right when they come out of the oven—this accentuates the chocolate and adds a sophisticated twist to classic Chocolate Chip Cookies.
Side Dishes
Of course, a tall glass of cold milk is practically a requirement, but don’t stop there. Try serving these cookies alongside a scoop of vanilla ice cream or a mug of hot cocoa for a cozy, dessert-themed pairing that’s hard to resist.
Creative Ways to Present
Stack the cookies in a rustic jar as a homemade gift, or plate them on a tiered dessert stand at your next gathering. You can even turn Chocolate Chip Cookies into decadent ice cream sandwiches—just add your favorite flavor between two cookies and press gently!
Make Ahead and Storage
Storing Leftovers
Keep your freshly baked Chocolate Chip Cookies in an airtight container at room temperature for up to a week. They’ll stay soft and flavorful, ready for whenever that cookie craving strikes.
Freezing
You can freeze both the baked cookies and the unbaked dough balls! Just freeze individual dough scoops on a tray, then transfer them to a zip-top bag. Baked cookies can also be frozen in a single layer—just thaw at room temperature for a fresh-from-the-oven taste.
Reheating
To bring back that fresh-baked magic, warm your Chocolate Chip Cookies in the microwave for 10-15 seconds, or pop them in a low oven for several minutes. Soft, gooey cookies will be yours in no time.
FAQs
What makes these Chocolate Chip Cookies so chewy?
The combination of brown sugar and a soft, not-overmixed dough helps guarantee that wonderful chew. Chilling the dough for 30 minutes before baking can make them even chewier!
Can I use different types of chocolate chips?
Absolutely! Semi-sweet is the classic choice, but you can swap in milk, dark, or even white chocolate chips for a twist. Mini chips and chocolate chunks work too for extra drama.
How do I know when the cookies are done?
Watch for golden edges and slightly soft centers. The cookies will firm up as they cool, so don’t overbake—pull them out when they’re barely set in the middle.
Are walnuts necessary for traditional Chocolate Chip Cookies?
Nope! Walnuts are totally optional. Leave them out for a pure, classic version, or sub in pecans or macadamias if you want to mix things up.
Can I make the dough ahead of time?
Yes! You can chill the dough in the fridge for up to 2 days, or freeze scoops for future baking. Chilled or frozen dough often makes for thicker, chewier cookies that taste even more delicious.
Final Thoughts
Baking a batch of homemade Chocolate Chip Cookies is like bottling up comfort and happiness in edible form. Trust me—these cookies are easy, foolproof, and sure to bring smiles to everyone who tries them. Go ahead, treat yourself and your loved ones to a cookie (or three); you’ll be glad you did!
Print
Chocolate Chip Cookies Recipe
- Total Time: 25 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
These classic chocolate chip cookies are a beloved treat for any occasion. With a perfect balance of sweetness and richness, they are sure to become a family favorite.
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Mix-ins:
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Combine Wet Ingredients: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy. Add eggs one at a time, then mix in vanilla extract.
- Mix the Dough: Gradually add the dry ingredients to the wet mixture. Stir in chocolate chips and walnuts if desired.
- Bake: Drop rounded tablespoons of dough onto baking sheets. Bake for 8-10 minutes until golden but soft in the center.
- Cool and Serve: Let the cookies cool on the sheet before transferring to a wire rack.
Notes
- Chilling the dough results in a chewier cookie.
- Store cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
