Crispy and Chewy Chocolate Chip Cookies
There’s something magical about biting into a perfectly baked chocolate chip cookie. With crisp edges and soft, chewy centers, these cookies are destined to become your go-to treat. Whether enjoyed warm from the oven or cooled with a glass of milk, every bite brings smiles to the table.
Equipment
- 2 Baking Sheet lined with parchment
- 1 Mixer stand or hand mixer
- 1 Mixing Bowl
- 1 Wire rack
Ingredients
- 2.25 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup unsalted butter softened
- 1 cup light brown sugar packed
- 0.5 cup granulated sugar
- 2 large eggs
- 2 tsp alcohol-free vanilla extract
- 2 cups chocolate chips
- 0.5 cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture. Mix just until combined. Fold in the chocolate chips and nuts, if using.
- Drop rounded tablespoons of dough onto prepared baking sheets. Bake for 10 to 12 minutes, or until edges are golden but centers look soft. Cool on the pan for 5 minutes, then transfer to a rack.
Notes
Store leftovers in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 3 months. To enjoy warm, microwave a cookie for 10–15 seconds to restore softness. For a nut-free version, simply omit the nuts. Semi-sweet chocolate chips are classic, but feel free to substitute with your favorite. Underbaking slightly keeps the centers chewy.