Description
Warm, buttery homemade chocolate chip cookies with crisp edges and gooey centers, perfected through multiple tests.
Ingredients
Scale
- 281 g (2 1/4 cups) all-purpose flour
- 5 g (1 tsp) baking soda
- 5 g (1 tsp) fine sea salt
- 227 g (1 cup) unsalted butter, room temperature
- 150 g (3/4 cup) granulated sugar
- 165 g (3/4 cup) packed light brown sugar
- 2 large eggs
- 10 ml (2 tsp) vanilla extract
- 300 g (1 3/4 cups) semisweet chocolate chips or chopped chocolate
- 80–100 g (1 cup) optional toasted nuts
Instructions
- Preheat the oven to 177°C (350°F) and position racks in the middle and upper-middle. Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, baking soda, and salt until combined.
- In a large bowl, beat the unsalted butter, granulated sugar, and brown sugar until light and airy.
- Add eggs one at a time and then mix in the vanilla extract until just combined.
- Fold the dry ingredients into the wet mixture until no dry flour is visible.
- Gently fold in the chocolate chips and optional toasted nuts.
- Portion the dough and chill for at least 30 minutes.
- Bake the cookies for 10–12 minutes until golden brown.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For thicker cookies, chill the dough longer or adjust sugar ratios. Store cookies in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1.5g
- Protein: 2.5g
- Cholesterol: 30mg