Description
These homemade chocolate chip cookies have crispy golden edges, soft chewy centers, and melty chocolate chips in every bite. Easy, bakery-style, and perfect for parties, snacks, or cozy nights at home.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup unsalted butter, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 cups semi-sweet chocolate chips or chunks
1/2–3/4 cup chopped walnuts or pecans (optional)
Flaky sea salt for topping (optional)
Instructions
Preheat oven to 350°F (175°C).
Line two baking sheets with parchment paper.
Whisk flour, baking soda, and salt in a medium bowl.
Beat butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time and beat well after each addition.
Mix in vanilla extract.
Gradually add dry ingredients and mix just until combined.
Fold in chocolate chips and optional nuts.
Chill dough for 20–30 minutes.
Scoop dough onto prepared baking sheets, spacing cookies 2 inches apart.
Bake for 9–12 minutes until edges are lightly golden and centers look soft.
Sprinkle with flaky sea salt if desired.
Cool on baking sheet for 5 minutes.
Transfer to a wire rack and cool completely.
Notes
Do not overmix after adding flour.
Chill dough for thicker, chewier cookies.
Remove cookies while centers still look slightly soft.
Store in an airtight container for 3–4 days.
Freeze cookie dough balls for up to 3 months.
- Prep Time: 11g