There’s nothing quite like the aroma of freshly baked chocolate chip cookies wafting through your home. This classic recipe delivers perfectly chewy centers with slightly crispy edges – the holy grail of cookie texture that’ll have everyone asking for the recipe.
After testing countless variations, I’ve perfected this fool-proof version that turns out beautifully every single time. Whether you’re an experienced baker or just starting out, these cookies strike the perfect balance of rich buttery dough and melty chocolate chips.
Why You’ll Love This
- No special equipment needed – just bowls and a baking sheet
- Dough can be made ahead and frozen for fresh-baked cookies anytime
- Perfect chewy texture with crispy edges
- Uses pantry staples you likely already have
- Kid-friendly recipe great for family baking
Ingredients
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper
- Cream together butter and both sugars until light and fluffy
- Beat in eggs one at a time, then add vanilla
- Whisk together flour, baking soda, and salt in separate bowl
- Gradually mix dry ingredients into wet mixture
- Fold in chocolate chips
- Drop rounded tablespoons onto prepared sheets
- Bake 9-11 minutes until edges are lightly golden
- Cool on baking sheet for 5 minutes before transferring to wire rack
Tips & Variations
- Room temperature eggs and butter create better cookie texture
- Swap chocolate chips for chunks, M&Ms, or chopped nuts
- Chill dough for 24 hours for deeper flavor development
- Add ½ teaspoon espresso powder to enhance chocolate flavor
- For extra chewy cookies, try replacing some white sugar with brown sugar
Serving Suggestions
Serve these cookies slightly warm while the chocolate is still melty, paired with a cold glass of milk. For an indulgent dessert, sandwich vanilla ice cream between two cooled cookies for the ultimate ice cream sandwich.
Notes
- Store in airtight container up to 5 days
- Freeze baked cookies up to 3 months
- Cookie dough balls can be frozen for up to 3 months
- Cookies are done when edges are set but centers look slightly underbaked
FAQs
- Can I make these without a stand mixer? Yes! A hand mixer works fine, or mix by hand with a wooden spoon.
- Why did my cookies spread too much? This usually means the butter was too soft or the dough too warm. Try chilling it first.
- Can I use salted butter? Yes, just reduce the added salt to ¼ teaspoon.
- How do I make smaller/larger cookies? Adjust baking time by 1-2 minutes either way, watching edges for doneness.
Ingredients
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts
Steps
- Preheat oven to 375°F and line baking sheets with parchment paper
- Cream together butter and both sugars until light and fluffy
- Beat in eggs one at a time, then add vanilla
- Whisk together flour, baking soda, and salt in separate bowl
- Gradually mix dry ingredients into wet mixture
- Fold in chocolate chips
- Drop rounded tablespoons onto prepared sheets
- Bake 9-11 minutes until edges are lightly golden
- Cool on baking sheet for 5 minutes before transferring to wire rack
Notes
- Store in airtight container up to 5 days
- Freeze baked cookies up to 3 months
- Cookie dough balls can be frozen for up to 3 months
- Cookies are done when edges are set but centers look slightly underbaked
