Chocolate Chip Cookies Recipe
Make Chocolate Chip Cookies Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cookie Dough
Method
Remove butter from the refrigerator 30–60 minutes before starting so it reaches a softened but not melted state. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup softened unsalted butter, 1/2 cup granulated sugar and 3/4 cup packed light brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
Beat in 2 large eggs one at a time, mixing until each is incorporated. Add 2 teaspoons pure vanilla extract and mix until combined.
In a separate medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda and 1 teaspoon fine salt until evenly distributed.
Using a spatula, fold in 1 1/2 cups semisweet chocolate chips and, if using, 1/2 cup chopped walnuts or pecans until evenly distributed through the dough.
Scoop dough using a 1 1/2 tablespoon cookie scoop (or two rounded tablespoons) to form uniform balls. Place dough balls on prepared baking sheets spaced 2 inches apart to allow spreading. For larger cookies, use a 2 tablespoon scoop and increase spacing.
For thicker, less-spread cookies, chill scooped dough on the baking sheet for 30 minutes to 1 hour, or refrigerate the dough ball container for up to 24 hours before baking. If baking immediately, proceed to next step.
Bake in the preheated 350°F (175°C) oven for 9–12 minutes, or until edges are set and lightly golden while centers remain soft. Rotate pans halfway through baking if your oven has hot spots.
Let cookies cool on the baking sheet for 5 minutes to finish setting, then transfer to a wire rack to cool completely. If you want a glossy top, press 1–2 extra chocolate chips into the tops of each cookie immediately after they come out of the oven.
Store cooled cookies in an airtight container at room temperature for up to 4–5 days. For longer storage, freeze baked cookies or dough balls in a single layer, then transfer to a freezer bag for up to 3 months.