America's Favorite Cookie
Is there anything more comforting than a warm chocolate chip cookie fresh from the oven? This recipe has been perfected over countless batches to give you cookies with crispy edges and chewy centers, loaded with gooey chocolate chips in every bite.
The Secret Ingredients
The combination of both granulated and brown sugar creates the perfect texture - brown sugar adds moisture and chewiness, while granulated sugar helps the cookies spread and creates those crispy edges we all love. Letting the dough rest for 30 minutes (or overnight) allows the flavors to develop and prevents excessive spreading.
Chocolate Chip Cookies
Classic chewy cookies loaded with chocolate chips
Ingredients
Instructions
- 1 Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- 2 In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- 3 In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- 4 Beat in eggs one at a time, then mix in vanilla extract.
- 5 Gradually stir in the flour mixture until just combined. Don't overmix.
- 6 Fold in chocolate chips and walnuts if using.
- 7 For best results, cover dough and refrigerate for 30 minutes to prevent spreading.
- 8 Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
- 9 Bake for 10-12 minutes until edges are golden brown but centers still look slightly underbaked.
- 10 Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack.
- 11 Store in an airtight container for up to 1 week.
Chef's Note
For extra chewy cookies, slightly underbake them - they'll continue cooking on the hot pan after you remove them from the oven. You can freeze the dough balls for up to 3 months and bake directly from frozen (add 1-2 minutes to baking time). For uniform cookies, use a cookie scoop.
Servings: 24
Cuisine: American
Course: dessert
Nutrition (per serving): 8g protein · 28g total carbs