These Classic Chocolate Chip Cookies are the kind of timeless treat that never goes out of style. Whether you’re baking for a birthday party, school event, or just a cozy evening at home, this recipe delivers golden-brown, chewy-on-the-inside, slightly-crisp-on-the-outside cookies that are loaded with gooey chocolate chips. They’re the kind of cookies that disappear fast—so making a full tray is not just smart, it’s necessary.
What makes these cookies stand out is their balance: the dough is rich with butter and brown sugar, giving it a deep caramel flavor, while a touch of vanilla and salt enhances the chocolate and rounds out the sweetness. The texture is perfect for sharing—soft enough to please kids, sturdy enough to travel well, and flavorful enough to impress even the pickiest cookie connoisseur. Whether served warm with milk or packed into a party tray, these cookies are guaranteed to bring smiles.
INGREDIENTS:
- 2½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
- Optional: ½ cup chopped walnuts or pecans
INSTRUCTIONS:
- Preheat the Oven: Set your oven to 350°F (175°C). Line a large baking tray (or multiple trays) with parchment paper or foil. If using foil, lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. This ensures even distribution and helps the cookies rise properly.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy—about 3–4 minutes. This step is key to achieving that chewy texture and rich flavor.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. The mixture should be smooth and creamy.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed or by hand until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate Chips: Stir in the chocolate chips (and nuts, if using) until evenly distributed. The dough will be thick and slightly sticky.
- Portion the Dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared tray, spacing them about 2 inches apart. For uniform cookies, gently flatten the tops with your fingers or the back of a spoon.
- Bake: Bake for 10–12 minutes, or until the edges are golden and the centers look just set. Don’t overbake—cookies continue to cook slightly after being removed from the oven.
- Cool: Let the cookies cool on the tray for 5 minutes before transferring to a wire rack. This helps them firm up without becoming dry.
- Serve or Store: Arrange the cookies in a party tray lined with foil or parchment. Serve warm or at room temperature. Store leftovers in an airtight container for up to 5 days, or freeze for longer storage.
Serving Suggestions: Pair with cold milk, hot cocoa, or coffee. For a festive touch, drizzle with melted chocolate or sprinkle with sea salt. These cookies also make great edible gifts—just wrap them in cellophane with a ribbon and you’ve got instant joy.