Introduction

Nothing beats the comforting aroma of freshly baked chocolate chip cookies wafting through your kitchen.
Crispy on the edges, chewy in the center, and loaded with gooey chocolate chips — this recipe delivers
everything you love about classic cookies. Perfect for parties, after-school treats, or midnight cravings,
these are truly the Best Chocolate Chip Cookies Ever.

Ingredients

• 2 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• ½ cup granulated sugar
• 1 cup packed light-brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups semisweet or milk chocolate chips
• Optional: 1 cup chopped walnuts or pecans

Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour and baking soda; set aside.
3. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
4. Add salt, vanilla extract, and eggs one at a time, mixing well after each addition.
5. Gradually add the dry ingredients to the butter mixture until just combined.
6. Fold in chocolate chips (and nuts, if using).
7. Drop heaping tablespoons of dough onto baking sheets, spacing them about 2 inches apart.
8. Bake for 10–12 minutes, or until edges are golden but centers are still soft.
9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Description

These cookies strike the perfect balance — soft and chewy inside, with golden, crisp edges.
The rich butter flavor pairs beautifully with melted chocolate chips, creating that classic,
irresistible taste. Whether served warm with a glass of milk or packed for a sweet snack,
these cookies never disappoint.

Tips

• Chill the dough for 30 minutes before baking for a thicker, chewier cookie.
• Use room-temperature butter for even mixing and texture.
• Sprinkle a pinch of sea salt on top before baking for extra flavor.
• Try mixing dark, milk, and white chocolate chips for variety.
• Do not overbake — cookies will continue cooking slightly after removal from the oven.

Correction

If your cookies turn out too flat, your butter might be too soft or you may need a bit more flour.
If they’re too cakey, reduce the flour slightly or use less baking soda next time.