INGREDENT
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¾ cups (340g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups (340g) semi-sweet chocolate chips
- Optional: ½ cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chocolate chips and nuts if using.
- Use a cookie scoop or tablespoon to drop dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden and the centers are still soft.
- Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
- Enjoy warm for the ultimate gooey bite!
Let me know if you want a version with no eggs or a gluten-free alternative! 🍪