The Best Chocolate Chip Cookies Ever
These cookies have crisp edges, soft and chewy centers, and plenty of gooey chocolate chips.
Ingredients
2¼ cups (280 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (225 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
¾ cup (165 g) packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups (340 g) semisweet chocolate chips
1 cup chopped walnuts or pecans (optional)
Instructions
Preheat the oven to 190°C (375°F). Line baking trays with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the vanilla, then add the eggs one at a time, mixing well after each addition.
Gradually add the dry ingredients to the wet ingredients and mix just until combined.
Fold in the chocolate chips and nuts, if using.
Scoop about 2 tablespoons of dough per cookie onto the prepared baking trays, leaving about 5 cm (2 inches) between each cookie.
Bake for 9–11 minutes, or until the edges are lightly golden while the centers still look slightly soft.
Let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Cookies
Chill the dough for 30–60 minutes for thicker, chewier cookies.
Sprinkle a tiny pinch of flaky sea salt on top before baking for extra flavor.
Store in an airtight container for up to 5 days, or freeze the cookie dough for up to 3 months.
