Chocolate Chip Cookies Recipe
Make Chocolate Chip Cookies Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Ingredients
Wet Ingredients
Add-ins
Method
Preparation
- 1
Preheat and prep pans
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats or lightly grease them. Set aside.
- 2
Measure dry ingredients
In a medium bowl, whisk together 2.25 cups all-purpose flour, 1 tsp baking soda, and 0.5 tsp fine salt until evenly combined. Set aside.
- 3
Soften butter
If butter is not softened, microwave in short 5–7 second bursts until just pliable but not melted, or leave at room temperature 30–60 minutes beforehand.
Make the Dough
- 4
Cream butter and sugars
In a large bowl or stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter, 0.75 cup granulated sugar, and 0.75 cup packed brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
- 5
Add eggs and vanilla
Add 2 large eggs, one at a time, mixing on low speed until each is incorporated. Add 2 tsp pure vanilla extract and mix until combined, scraping the bowl once more.
- 6
Combine wet and dry
Reduce mixer speed to low. With the mixer running, add the flour mixture in two additions, mixing just until incorporated and no streaks of flour remain. Avoid overmixing to keep cookies tender.
- 7
Fold in chips and nuts
Using a rubber spatula, fold in 2 cups semisweet chocolate chips and optional 0.5 cup chopped walnuts or pecans until evenly distributed.
Portioning and Baking
- 8
Portion dough
Use a 1.5-tablespoon cookie scoop (or a heaping tablespoon) to portion dough into 18–24 equal mounds. Place on prepared baking sheets, spacing about 2 inches (5 cm) apart to allow spreading. For uniform, slightly taller cookies, chill scooped dough on the trays for 15–30 minutes.
- 9
Bake
Bake in the preheated 350°F (175°C) oven for 9–12 minutes, rotating pans halfway through. Cookies are done when edges are set and lightly golden while centers still look slightly soft — they will firm as they cool.
- 10
Cool
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If desired, press a few extra chocolate chips onto warm cookies for an attractive finish.
Storage
- 11
Store cooled cookies in an airtight container at room temperature for up to 4–5 days. For longer storage, freeze baked cookies or the dough balls for up to 3 months; thaw and re-crisp in a 300°F (150°C) oven for 5–7 minutes.
