Why You’ll Love This Recipe
Perfect Texture : Soft, chewy centers with golden, buttery edges.
Rich Chocolate Flavor : Packed with gooey chocolate chips for indulgent bites.
Easy to Make : Simple pantry staples and straightforward instructions make this recipe foolproof.
Customizable : Add nuts, sprinkles, or different types of chocolate for variety.
Kid-Friendly : Even picky eaters will devour these cookies with glee.
Ingredients You’ll Need
Makes 24–30 cookies

2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter , softened
3/4 cup granulated sugar
3/4 cup packed brown sugar (light or dark works!)
1 tsp vanilla extract
2 large eggs , room temperature
2 cups semisweet chocolate chips (or your favorite type)
Optional Add-Ins : 1 cup chopped walnuts or pecans
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) . Line baking sheets with parchment paper or silicone baking mats.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).
Beat in the vanilla extract and eggs, one at a time, until fully combined.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the chocolate chips (and nuts, if using) with a spatula.
Step 5: Scoop and Shape
Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Gently press down on the dough balls with the back of a spoon or your fingers for even spreading.
Step 6: Bake
Bake for 8–10 minutes , or until the edges are golden brown but the centers still look slightly underbaked—they’ll continue to set as they cool.