- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Mix the Dry Ingredients:
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream the Butter and Sugars:
- In a large mixing bowl, using an electric mixer or hand mixer, beat the room-temperature butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes.
- Add the vanilla extract and beat until combined.
- Add the Eggs:
- Add the eggs one at a time, beating well after each addition. This helps to ensure the eggs are fully incorporated and the batter remains smooth.
- Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the semisweet chocolate chips and chopped nuts (if using) using a spatula or wooden spoon until evenly distributed.
- Scoop the Dough:
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies:
- Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown but the centers are still soft. The cookies will continue to cook on the baking sheet after being removed from the oven.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
- Serve and Enjoy:
- Once the cookies are cooled, serve them with a glass of milk or enjoy them on their own. Store any leftovers in an airtight container at room temperature for up to a week.
Tips for Perfect Chocolate Chip Cookies:
- Room Temperature Ingredients: Make sure the butter and eggs are at room temperature before starting. This helps to create a smooth and evenly mixed dough.
- Measuring Flour: Use the spoon and level method to measure the flour. Too much flour can make the cookies dense and dry.
- Chilling the Dough: If you have time, chill the dough in the refrigerator for at least 30 minutes before baking. This helps to prevent the cookies from spreading too much in the oven and results in a thicker, chewier cookie.
Variations to Try:
- Double Chocolate Chip Cookies: Replace 1/4 cup of the flour with cocoa powder to make double chocolate chip cookies.
- Add-ins: Experiment with different add-ins such as white chocolate chips, dried cranberries, or toffee bits.
Conclusion:
These classic chocolate chip cookies are a timeless treat that’s perfect for any occasion. The combination of crispy edges and chewy centers, filled with gooey chocolate chips, makes them irresistible. Follow this detailed recipe and tips to bake a perfect batch of cookies that everyone will love. Enjoy baking and savor every bite!