Chocolate Chip Cookie Recipe
Make Chocolate Chip Cookie Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie Dough
For Baking
Method
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If you plan to chill dough, have a tray or container available.
In a large mixing bowl, beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and fluffy, about 2–3 minutes with an electric mixer on medium speed. Scrape down the bowl as needed.
Add 2 large eggs, one at a time, beating well after each addition until fully incorporated. Mix in 2 teaspoons pure vanilla extract.
In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine salt until evenly distributed.
Gradually add the flour mixture to the butter mixture in two additions, mixing on low speed just until combined. Do not overmix; stop as soon as there are no visible streaks of flour.
Using a spatula, fold in 1 1/2 cups semisweet chocolate chips and, if using, 1/2 cup chopped nuts until evenly distributed through the dough.
For thicker, chewier cookies, chill the dough for at least 30 minutes up to 24 hours covered in plastic wrap. If short on time, proceed immediately to scooping.
Baking and Finishing
Portion the dough
Scoop dough into 2-tablespoon (about 30–35 g) portions using a cookie scoop or spoon, placing them 2 inches apart on the prepared baking sheets. Gently press a few extra chocolate chips onto the top of each mound for an attractive finish.
Bake
Bake one sheet at a time in the preheated 350°F (175°C) oven for 10–12 minutes, rotating the pan halfway through. Cookies should be golden at the edges and slightly soft in the center.
Cool
Remove the baking sheet from the oven and let the cookies rest on the sheet for 3–5 minutes to finish setting, then transfer cookies to a wire rack to cool completely.
Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 3 months. Cookie dough can be stored in the refrigerator for up to 3 days or frozen for up to 3 months—thaw in the refrigerator before baking.