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These soft and chewy chocolate chip cookies? They just vanish! Seriously, they hardly make it off the baking sheet before they're completely gone. I mean, who can resist those golden edges, that gooey center, and those delightful pockets of melted chocolate? They’re simply unbeatable! Whether you’re whipping them up for a cozy weekend snack, putting together a holiday tray, or just giving in to that sweet craving, this is the recipe you’ll keep coming back to. Chocolate chip cookies are loved all over the world these days. Let’s get baking!
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2½ cups all-purpose flour
  • 1 cup 2 sticks unsalted butter (room temperature)
  • ½ cup granulated sugar
  • 1 cup brown sugar
  • 1 tsp baking soda
  • 2 tsp vanilla extract
  • ½ tsp salt
  • 2 large eggs (room temperature)
  • 2 cups semisweet chocolate chips
  • 1 cup chopped nuts (walnuts or pecans) Optional

Equipment

  • #40 (medium) cookie scoop

Method
 

  1. Preheat oven: To get started, preheat your oven to 350ºF (175ºC). Then, prepare your baking sheets by lining them with parchment paper. This will help prevent the cookies from sticking and make cleanup easier.
  2. Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy (about 2–3 minutes).
  3. Add eggs and vanilla: Beat in eggs, one at a time, then stir in vanilla.
  4. Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the butter mixture. Stir in chocolate chips (and nuts, if using). Do not over mix.
  5. Scoop dough: Drop rounded tablespoons of dough (or use a cookie scoop) onto the prepared baking sheets, spacing about 2 inches apart.
  6. Bake: Bake for 11–15 minutes, or until edges are golden brown and centers are still soft.
  7. Cool: Let cookies cool on the baking sheet for 2 minutes, then transfer to wire racks to cool completely.

Notes

Use room temperature butter: Not melted, not cold. Softened butter creams better with sugar and helps create that classic chewy texture.
Measure flour accurately: Too much flour makes cookies dry and cakey. Use the spoon-and-level method or a kitchen scale (2 1/4 cups = ~280g).
Don’t skip chilling: Chilling the dough for 30 minutes or more helps prevent spreading and deepens the flavor.