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The Ultimate Chocolate Chip Cookie Recipe: Soft, Chewy, and Absolutely Irresistible

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The ultimate homemade chocolate chip cookies with crispy edges, soft chewy centers, and melted chocolate in every bite. This foolproof recipe uses simple pantry ingredients to create bakery-quality cookies that stay soft for days.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups semi-sweet chocolate chips
  • Optional: 1 cup chopped walnuts or pecans

Instructions

  • Preheat and prepare: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and promotes even browning.
  • Combine dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set this aside. Whisking aerates the flour and evenly distributes the leavening agents.
  • Cream butter and sugars: In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter, granulated sugar, and brown sugar together for 2-3 minutes until light and fluffy. This creaming process incorporates air and creates a lighter texture.
  • Add eggs and vanilla: Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and beat until fully incorporated. The mixture should look smooth and slightly pale.
  • Incorporate dry ingredients: Reduce mixer speed to low. Gradually add the flour mixture to the wet ingredients, mixing just until no white streaks remain. Don’t overmix, as this can make cookies tough.
  • Fold in chocolate chips: Using a rubber spatula, gently fold in chocolate chips (and nuts if using) until evenly distributed throughout the dough.
  • Shape cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  • Bake: Bake for 9-11 minutes, or until edges are golden brown but centers still look slightly underdone. They’ll continue cooking on the hot pan after removal.
  • Cool properly: Let cookies cool on the baking sheet for 5 minutes (this is crucial for texture!), then transfer to a wire rack to cool completely.
  • Enjoy: Serve warm with cold milk, or store in an airtight container once completely cooled.

Notes

  • For thicker cookies, chill dough for 30 minutes before baking
  • Don’t overbake! Cookies should look slightly underdone in the center when you remove them
  • Use a kitchen scale for most accurate measurements (1 cup flour = 120g)
  • Room temperature ingredients mix more easily and create better texture
  • Rotate baking sheets halfway through for even browning
  • For extra gooey cookies, slightly underbake and let them finish cooking on the hot pan

Nutrition

Find it online: https://focialy.com/chocolate-chip-cookie-recipe/