Why You’ll Love This Recipe
- Classic Flavor: Combines the rich taste of butter with sweet brown and white sugars, complemented by semisweet chocolate chips.
- Perfect Texture: Achieves a delightful contrast between crispy edges and soft, chewy centers.
- Simple Preparation: Utilizes common pantry ingredients and straightforward steps, making it accessible for bakers of all levels.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons hot water
- ½ teaspoon salt
- 3 cups all-purpose flour
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts (optional)
Directions
- Preheat Oven: Set your oven to 350°F (175°C). Lightly grease baking sheets or line them with parchment paper.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, white sugar, and brown sugar until smooth and creamy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- Dissolve Baking Soda: Dissolve the baking soda in hot water and add it to the batter along with the salt, mixing well.
- Incorporate Flour and Chocolate Chips: Gradually stir in the all-purpose flour until the dough forms. Fold in the semisweet chocolate chips and chopped walnuts, if using.
- Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for approximately 10 minutes, or until the edges are nicely browned.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: This recipe yields about 48 cookies.
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes per batch
- Total Time: Approximately 1 hour, including multiple batches
Variations
- Nut-Free Version: Omit the chopped walnuts for a nut-free option.
- Different Chocolate Chips: Substitute semisweet chocolate chips with milk chocolate or dark chocolate chips for a different flavor profile.
- Add Dried Fruits: Incorporate dried cranberries or raisins for a chewy, fruity twist.
Storage/Reheating
- Storage: Once cooled, store the cookies in an airtight container at room temperature for up to one week.
- Freezing: Place cooled cookies in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer-safe bag or container for up to three months.
- Reheating: To enjoy warm cookies, microwave them on medium power for 10-15 seconds or place them in a preheated oven at 300°F (150°C) for 5 minutes.
FAQs
Can I use margarine instead of butter?
Yes, margarine can be used as a substitute for butter, but it may slightly alter the flavor and texture of the cookies.
How can I make the cookies chewier?
Using more brown sugar than white sugar adds moisture, resulting in a chewier texture.
Can I freeze the cookie dough?
Yes, scoop the dough onto a baking sheet, freeze until solid, then store in a freezer-safe bag. Bake from frozen, adding an extra minute or two to the baking time.
What causes my cookies to be dry?
Overbaking or adding too much flour can result in dry cookies. Ensure accurate measurements and monitor baking time closely.
Can I add other mix-ins?
Absolutely! You can add a variety of mix-ins such as white chocolate chips, butterscotch chips, or shredded coconut to customize your cookies.
How do I prevent the cookies from spreading too much?
Chilling the dough for about 30 minutes before baking can help prevent excessive spreading.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 72 hours before baking. This can enhance the flavor of the cookies.
Is it necessary to use both white and brown sugar?
Using both sugars contributes to the flavor and texture of the cookies, with brown sugar adding moisture and chewiness.
Can I use whole wheat flour instead of all-purpose flour?
Whole wheat flour can be used, but it may result in a denser texture and different flavor.
How do I achieve a crispier cookie?
Bake the cookies slightly longer, but monitor them closely to prevent overbaking.
Conclusion
These classic chocolate chip cookies are a delightful treat for any occasion. With their perfect balance of flavors and textures, they are sure to become a favorite in your household. Enjoy them fresh from the oven with a glass of milk or share them with friends and family for a sweet indulgence.
Best Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes per batch
- Total Time: 1 hour (including multiple batches)
- Yield: About 48 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Best Chocolate Chip Cookies are the perfect balance of crispy edges and chewy centers. Made with buttery dough, rich semisweet chocolate chips, and the option to add crunchy walnuts, these cookies are an all-time favorite. Easy to make and incredibly delicious, they’re perfect for any occasion!
Ingredients
- Butter – 1 cup, softened
- White sugar – 1 cup
- Brown sugar – 1 cup, packed
- Eggs – 2 large
- Vanilla extract – 2 teaspoons
- Baking soda – 1 teaspoon
- Hot water – 2 teaspoons
- Salt – ½ teaspoon
- All-purpose flour – 3 cups
- Semisweet chocolate chips – 2 cups
- Chopped walnuts – 1 cup (optional)
Instructions
1️⃣ Preheat Oven – Set your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
2️⃣ Cream Butter and Sugars – In a large bowl, beat together softened butter, white sugar, and brown sugar until smooth and creamy.
3️⃣ Add Eggs and Vanilla – Beat in the eggs one at a time, then stir in the vanilla extract.
4️⃣ Dissolve Baking Soda – Dissolve the baking soda in hot water and mix it into the batter along with the salt.
5️⃣ Incorporate Flour and Chocolate Chips – Gradually stir in flour until fully combined. Fold in semisweet chocolate chips and walnuts (if using).
6️⃣ Scoop and Bake – Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 10 minutes or until edges are golden brown.
7️⃣ Cool and Enjoy – Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
✅ Nut-Free – Omit walnuts for a nut-free version.
✅ Chocolate Variety – Use milk chocolate, dark chocolate, or white chocolate chips.
✅ Fruity Twist – Add dried cranberries or raisins for extra chewiness.
