Ingredients
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2 ½ cups (315g) all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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1 cup (227g) unsalted butter, melted and slightly cooled
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1 cup (200g) packed brown sugar
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½ cup (100g) granulated sugar
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2 large eggs, room temperature
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2 teaspoons pure vanilla extract
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2 cups (340g) semisweet chocolate chips
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Optional: 1 cup (120g) chopped walnuts or pecans
Optional Toppings
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Extra chocolate chips or nut pieces for garnish
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Instructions
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Preheat oven to 350°F (180°C) and line baking sheets with parchment paper or silicone mats.
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In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
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In a large bowl, combine melted butter, brown sugar, and granulated sugar. Whisk until smooth and glossy.
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Add eggs one at a time, mixing well after each. Stir in vanilla extract.
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Gradually fold dry ingredients into wet ingredients until just combined. Avoid overmixing.
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Fold in chocolate chips and nuts (if using) until evenly distributed.
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Chill dough for at least 30 minutes for thicker cookies.
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Scoop dough into 2-tablespoon balls and place 2 inches apart on prepared baking sheets.
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Bake for 10–12 minutes, until edges are lightly golden but centers remain soft.
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Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
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Chilling the dough prevents spreading and improves texture.
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Use room temperature eggs for better incorporation.
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Do not overbake to maintain soft, chewy centers.
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Full-fat butter ensures richness and optimal flavor
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American