The Best Chocolate Chip Cookies You’ll Ever Make
This recipe is special because it gives you the perfect balance of sweetness and texture. You won’t end up with cookies that are too dry, too hard, or too cakey. Instead, they’ll be just right—soft, chewy, and packed with melty chocolate in every bite.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Whisk
- Hand mixer or stand mixer
- Rubber spatula
- Baking sheets
- Cookie scoop or tablespoon
- Cooling Rack
Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter melted and slightly cooled
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-ins:
- 2 cups semi-sweet chocolate chips
- Optional ½ cup chopped walnuts or pecans
- Optional A pinch of sea salt for sprinkling on top
Instructions
Step 1: Prepare Your Baking Sheet and Oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent the cookies from sticking.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugars
- In a large mixing bowl, beat the melted butter, brown sugar, and granulated sugar together until smooth. You can use a whisk, hand mixer, or stand mixer.
Step 4: Add the Wet Ingredients
- Mix in the eggs one at a time, then stir in the vanilla extract.
Step 5: Combine Dry and Wet Ingredients
- Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cookies tough.
Step 6: Fold in the Chocolate Chips
- Gently stir in the chocolate chips (and nuts if using) until evenly distributed.
Step 7: Scoop and Bake
- Use a cookie scoop or a tablespoon to drop equal-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Bake
- Bake for 10-12 minutes or until the edges are golden brown but the centers still look slightly soft.
Step 9: Cool and Enjoy
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely (or enjoy warm for extra gooeyness!).
Notes
Nutritional Value (Per Cookie)
- Calories: ~200
- Carbohydrates: ~25g
- Protein: ~2g
- Fat: ~10g
- Saturated Fat: ~6g
- Cholesterol: ~25mg
- Sodium: ~80mg
- Sugar: ~15g
- Fiber: ~1g
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.