Description
These Ultimate Chocolate Chip Cookies are the perfect treat for any occasion, featuring a classic chewy texture with gooey semi-sweet chocolate chips and optional crunchy walnuts. Easy to make and baked to golden perfection, these cookies balance sweetness and buttery richness in every bite.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine salt
Wet Ingredients
- 3/4 cup unsalted butter, melted and slightly cooled
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Add-ins
- 2 cups semi-sweet chocolate chips
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and fine salt to evenly distribute the leavening and seasoning.
- Combine Wet Ingredients: In a separate large bowl, stir the melted butter, brown sugar, and granulated sugar until the mixture is smooth and glossy for a creamy texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to incorporate fully. Then stir in the vanilla extract for aroma and flavor.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
- Add Chocolate Chips and Walnuts: Fold in the semi-sweet chocolate chips and, if desired, the chopped walnuts evenly throughout the dough for texture and flavor bursts.
- Scoop Dough: Using a spoon or cookie scoop, drop dough balls onto the prepared baking sheets, spacing them apart to allow for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers appear set but still soft, ensuring a chewy center.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely, which helps them firm up perfectly.
Notes
- For thicker cookies, chill the dough for at least 30 minutes before baking to reduce spreading.
- Sprinkle a little sea salt on top of the dough balls before baking for a bakery-style salty-sweet contrast.
- Avoid overbaking to keep the cookie centers soft and chewy instead of hard and crunchy.
