Chocolate Chip Cookies

Ingredients

Dry Ingredients

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Wet Ingredients

• 1 cup (2 sticks) butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Mix-ins

• 2 cups chocolate chips (semi-sweet or milk chocolate)
• 1 cup chopped walnuts (optional)

Instructions

1. Preheat the oven to 375°F (190°C).

2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

3. Cream butter and sugars: In a large mixing bowl, beat softened butter with both sugars until light and fluffy, about 3-4 minutes.

4. Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla extract until well combined.

5. Combine wet and dry: Gradually mix in the flour mixture until just combined. Don’t overmix.

6. Fold in chocolate chips: Gently fold in chocolate chips and walnuts (if using) with a wooden spoon.

7. Shape cookies: Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.

8. Bake: Bake for 9-11 minutes, or until golden brown around the edges. The centers should still look slightly underdone.

9. Cool: Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack.

Tips for Perfect Cookies

• Room temperature ingredients mix better and create a smoother dough
• Don’t overbake - cookies will continue cooking on the hot pan after removal
• Chill the dough for 30 minutes for thicker cookies
• Use parchment paper for easy cleanup and even baking

Storage

Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.

Variations

• Double Chocolate: Add ¼ cup cocoa powder to the dry ingredients
• Oatmeal Chocolate Chip: Replace 1 cup flour with 1 cup quick oats
• Sea Salt: Sprinkle flaky sea salt on top before baking