Best Chocolate Chip Cookies Ever

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These cookies are the perfect balance of chewy and crisp, with a rich buttery flavor and plenty of chocolate in every bite. The secret lies in using both brown and white sugar for depth, real butter for richness, and just enough flour to keep the cookies tender without being cakey. They bake up golden brown, with gooey centers if enjoyed warm, and they stay delicious for days. This recipe is beginner-friendly yet delivers bakery-quality results.

INGREDIENTS:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2¾ cups (340g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 2 cups (340g) semi-sweet chocolate chips (or a mix of dark and milk chocolate)
  • Optional: 1 cup chopped nuts (walnuts or pecans)

INSTRUCTION:

Step 1: Cream the Butter and Sugars

  • In a large mixing bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy (about 2–3 minutes).

Step 2: Add Eggs and Vanilla

  • Beat in eggs one at a time, then add vanilla extract. Mix until smooth.

Step 3: Combine Dry Ingredients

  • In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

Step 4: Mix Wet and Dry

  • Gradually add the dry mixture to the wet ingredients, stirring until just combined. Do not overmix.

Step 5: Fold in Chocolate Chips

  • Stir in chocolate chips (and nuts if using) until evenly distributed.

Step 6: Shape the Cookies

  • Scoop dough with a tablespoon or cookie scoop onto ungreased baking sheets, leaving about 2 inches between each cookie.

Step 7: Bake

  • Preheat oven to 350°F (175°C).
  • Bake for 10–12 minutes, until edges are golden but centers look slightly soft.
  • Remove from oven and let cookies rest on the sheet for 2 minutes before transferring to a wire rack.

SERVINGS:

Makes about 24–30 cookies, depending on size.

NOTE:

  • Chewy vs. Crispy: For chewier cookies, slightly underbake and let them finish setting on the tray. For crispier cookies, bake an extra 2 minutes.
  • Chill the Dough: For thicker cookies, chill the dough for 30 minutes before baking.
  • Storage: Keep in an airtight container at room temperature for up to 5 days. Freeze dough balls for up to 2 months—bake straight from frozen.
  • Flavor Boost: Sprinkle a pinch of sea salt on top before baking for a gourmet touch.
  • Mix It Up: Use chunks of chocolate bars instead of chips for pools of melted chocolate.

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