Perfect Chocolate Chip Cookies
Classic chocolate chip cookies with soft centers and crisp edges, just like grandma used to make.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened but still cool
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips or chunks (or a mixture of both)
- 1 cup chopped nuts (optional)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, blending just until combined.
- Fold in chocolate chips (and nuts if using) by hand with a wooden spoon.
- Drop by rounded tablespoons onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 9-11 minutes until edges are golden but centers still look slightly underdone.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
For the best flavor, refrigerate the dough for 24 hours before baking.
For bakery-style appearance, press a few extra chocolate chips on top of each dough ball before baking.
To keep cookies soft, store them in an airtight container with a slice of bread.
nDough can be frozen in balls for up to 3 months. Bake straight from frozen, adding 1-2 minutes to the baking time.