Absolutely! Here’s a complete, detailed recipe for classic chocolate chip cookies, including all ingredients, step-by-step directions, and tips to make them soft, chewy, and perfectly baked.
Classic Chocolate Chip Cookies Recipe
Ingredients (Makes about 24 cookies)
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2 1/4 cups (280 g) all-purpose flour
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1 tsp baking soda
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1 tsp salt
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1 cup (227 g) unsalted butter, softened to room temperature
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3/4 cup (150 g) granulated sugar
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3/4 cup (165 g) packed brown sugar (light or dark)
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2 large eggs, at room temperature
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2 tsp pure vanilla extract
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2 cups (340 g) semisweet chocolate chips
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Optional: 1 cup (100 g) chopped nuts (walnuts or pecans)
Directions
1. Preheat Oven
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Preheat your oven to 375°F (190°C).
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Line two baking sheets with parchment paper or lightly grease them.
2. Mix Dry Ingredients
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In a medium bowl, whisk together:
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Flour
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Baking soda
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Salt
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Set aside.
3. Cream Butter and Sugars
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In a large mixing bowl, use a hand mixer or stand mixer to beat together:
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Softened butter
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Granulated sugar
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Brown sugar
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Beat until the mixture is light and fluffy (about 2-3 minutes).
4. Add Eggs and Vanilla
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Add eggs one at a time, mixing well after each addition.
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Mix in vanilla extract.
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Scrape down the sides of the bowl to ensure everything is evenly combined.
5. Combine Wet and Dry Ingredients
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Gradually add the dry flour mixture to the wet mixture.
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Mix on low speed until just combined. Avoid overmixing; overmixing can make cookies tough.
6. Add Chocolate Chips (and Nuts)
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Fold in chocolate chips and optional nuts using a spatula.
7. Scoop Cookies
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Use a cookie scoop or tablespoon to drop even portions of dough onto the prepared baking sheets.
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Leave 2 inches of space between each cookie to allow spreading.
8. Bake
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Bake for 9–12 minutes or until the edges are lightly golden but the centers are still soft.
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Don’t overbake; cookies will continue to cook slightly on the hot baking sheet after being removed from the oven.
9. Cool
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Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Cookies
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Butter temperature: Use room temperature butter, not melted.
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Brown sugar: More brown sugar = chewier cookies.
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Chill dough: For thicker cookies, chill the dough for 30–60 minutes before baking.
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Storage: Keep cookies in an airtight container at room temperature for up to 5 days.