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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Dough
Finishing
Method
Dough
- 1
Prepare
Remove butter from the refrigerator 30–60 minutes before starting so it's softened but still cool. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- 2
Cream butter and sugars
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter with 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.
- 3
Add eggs and vanilla
Add 2 large eggs, one at a time, mixing on low-medium speed until each is incorporated. Add 2 teaspoons pure vanilla extract and mix until combined, scraping the bowl once more.
- 4
Combine dry ingredients
In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt until evenly distributed.
- 5
Mix wet and dry
With the mixer on low speed, add the flour mixture to the butter mixture in two additions, mixing just until no streaks of flour remain. Avoid overmixing to keep cookies tender.
- 6
Stir in chocolate and nuts
Using a spatula, fold in 1 1/2 cups semisweet chocolate chips and optional 1/2 cup chopped walnuts or pecans until evenly distributed throughout the dough.
- 7
Chill (optional but recommended)
For thicker, more flavorful cookies, cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes and up to 24 hours. If chilled, let dough sit at room temperature 10–15 minutes before scooping to make scooping easier.
Baking & Finishing
- 8
Portion dough
Use a 1.5 tablespoon cookie scoop (or a heaping tablespoon) to portion dough into 12–16 equal mounds, spacing them about 2 inches apart on the prepared baking sheets. Slightly flatten each mound with the back of the scoop or your fingers for a uniform shape.
- 9
Bake
Bake in the preheated 350°F (175°C) oven for 9–12 minutes, rotating the pans halfway through if baking two sheets. Cookies should be golden at the edges but still soft in the center — they will continue to set as they cool.
- 10
Finish with salt
If using, immediately after removing the baking sheet from the oven, sprinkle a small pinch (about 1/8 teaspoon per cookie) of coarse sea salt or flaky salt on top of warm cookies to enhance flavor.
- 11
Cool
Allow cookies to cool on the baking sheet for 5 minutes so they firm up, then transfer with a spatula to a wire rack to cool completely.
- 12
Storage
Store cooled cookies in an airtight container at room temperature for up to 4–5 days, or freeze baked cookies for up to 3 months. Alternatively, freeze cookie dough portions on a tray then transfer to a freezer bag for baking later (add 1–2 minutes to bake time if baking from frozen).