Here’s a classic, chewy, bakery-style Chocolate Chip Cookies recipe—crispy on the edges, soft and gooey in the center, loaded with chocolate chips 🍪🍫
🍪 Best Chocolate Chip Cookies
⏱ Time
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Prep: 15 minutes
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Baking: 10–12 minutes
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Cooling: 5 minutes
🍪 Yield
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24 medium cookies
🧾 Ingredients
Dry Ingredients
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2¼ cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
Wet Ingredients
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1 cup (225 g) unsalted butter, softened
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¾ cup brown sugar (packed)
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¼ cup granulated sugar
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2 large eggs
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2 tsp vanilla extract
Mix-ins
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2 cups semi-sweet chocolate chips
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Optional: ½ cup chopped nuts (walnuts or pecans)
👨🍳 Directions (Step-by-Step)
Step 1: Prep
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Preheat oven to 175°C (350°F).
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Line baking sheets with parchment paper.
Step 2: Mix Dry Ingredients
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In a bowl, whisk together flour, baking soda, and salt.
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Set aside.
Step 3: Cream Butter & Sugars
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In a large bowl, beat softened butter, brown sugar, and granulated sugar until creamy and fluffy (2–3 minutes).
Step 4: Add Eggs & Vanilla
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Beat in eggs, one at a time.
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Add vanilla extract and mix well.
Step 5: Combine Dry & Wet Ingredients
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Gradually add dry ingredients to the wet mixture.
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Mix until just combined (do not overmix).
Step 6: Add Chocolate Chips
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Fold in chocolate chips and optional nuts evenly.
Step 7: Scoop & Bake
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Use a cookie scoop or spoon to place dough balls on prepared baking sheets (about 2 inches apart).
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Bake 10–12 minutes until edges are golden and centers are soft.
Step 8: Cool
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Let cookies cool on the baking sheet for 5 minutes.
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Transfer to a wire rack to cool completely.
⭐ Tips for Perfect Cookies
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Butter at room temperature: soft but not melted
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Brown sugar adds chewiness, granulated sugar adds crisp edges
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Do not overbake: centers will continue to cook slightly after removal
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Chill dough for 30 min for thicker cookies
🔁 Variations
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Double chocolate: Add ¼ cup cocoa powder to dry ingredients
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Oatmeal chocolate chip: Replace ½ cup flour with oats
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Sea salt chocolate chip: Sprinkle sea salt on top before baking
🥗 Approx Nutrition (Per Cookie)
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Calories: ~150
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Carbs: 20 g
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Fat: 7 g
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Protein: 2 g
