Here’s a classic chocolate chip cookie recipe that’s easy to follow and yields soft, chewy cookies:
Ingredients (Makes about 24 cookies):
- 2 1/4 cups (280g) all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (227g) unsalted butter, melted and slightly cooled
- 1 cup (200g) brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups (340g) semisweet chocolate chips
- Optional: 1 cup (100g) chopped nuts (e.g., walnuts or pecans)
Instructions:
- Preheat the Oven: Set the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Prepare the Dough:
- In a medium bowl, whisk together the flour and baking soda. Set aside.
- In a large bowl, mix the melted butter, brown sugar, and granulated sugar until smooth and creamy.
- Add the salt, vanilla extract, and eggs to the butter-sugar mixture. Mix until fully combined.
- Gradually add the dry ingredients into the wet ingredients and stir until just combined. Do not overmix.
- Fold in the chocolate chips and optional nuts.
- Shape the Cookies:
- Scoop about 2 tablespoons of dough for each cookie and roll it into a ball. Place on the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool.
- Cool:
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
