Description
These delicious homemade chocolate chip cookies feature a perfect balance of buttery sweetness, loaded with rich chocolate chips and optional crunchy nuts. Baked to golden perfection, they offer a chewy center and crisp edges, making them an irresistible treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 2 cups chocolate chips
- 1 cup chopped nuts (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and creamy, ensuring a light texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate fully, then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Chocolate Chips and Nuts: Gently fold in the chocolate chips and optional chopped nuts, ensuring even distribution throughout the dough.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them adequately to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookie edges turn golden brown while centers remain soft.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to wire racks to cool completely for optimal texture.
Notes
- For chewier cookies, use all brown sugar or slightly reduce baking powder.
- Optional nuts can be omitted for a nut-free version or replaced with walnuts or pecans.
- Store cookies in an airtight container at room temperature for up to one week.
- For softer cookies, reduce baking time by 1-2 minutes.
- Chilling the dough for 30 minutes before baking can enhance flavor and prevent excessive spreading.
