Chocolate Chip Cookie Recipe

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Let’s start with the basics. Every baker needs a good Chocolate

Chip Cookie recipe. This is the very first Chocolate Chip Cookie

recipe I learned to bake. It originally came from my aunts who

taught me how to bake in my grandma’s kitchen when I was a

little girl. I've revised my recipes over the years, but this one’s

special because it's the original one. 💕

Ingredients

1 cup butter, room temp

1 1/4 cups brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 tsp baking soda

2 1/2 cups all purpose flour

1 cup chocolate chips (1/2 cup semisweet,1/2 cup milk chocolate)

1 cup walnuts, chopped (optional)

 Follow These Steps

Preheat your oven to 365F

1. Grab a medium mixing bowl and add 1 cup room temperature butter, 1 1/4 cups brown sugar, and 1/2 cup granulated sugar. Using an electric mixer on medium speed, cream everything together until it looks light, fluffy, and a little pale in color. This usually takes about 3 to 5 minutes. Don’t rush this step, it’s what gives your cookies that soft texture. Scrape down the sides of the bowl as you go so everything gets mixed evenly.

2. Next, add 2 eggs and 1 teaspoon vanilla extract. Mix on medium speed just until everything comes together. You don’t need to overdo it here, once it’s blended, you’re good.

3. Now it’s time for the dry ingredients. Add 2 1/2 cups flour and 1 teaspoon baking soda. Mix on low speed and keep an eye on the dough. As soon as you don’t see any more streaks of flour, stop mixing. This part is important. Overmixing at this stage can make your cookies dense, and we want soft, chewy cookies.

4. Add in 1 cup chocolate chips, and if you’re a nutty person, go ahead and add 1 cup chopped walnuts too. Give the dough one last quick mix, just enough to evenly spread everything through the dough.

5. Using an ice cream scoop or a spoon, scoop about 2 tablespoons of dough and place it onto a baking sheet lined with parchment paper. Make sure to leave a little space between each cookie so they have room to spread.

6. Bake for 14 to 16 minutes. I usually start checking mine right around 12 minutes. You’re looking for set edges with centers that still look slightly soft. They’ll finish baking as they cool, so don’t wait until they look completely done in the oven.

Pro Tip

Avoid opening the oven when you check your cookies so you don't let the heat out. Use the oven light instead. If you need to add more time, do it in 30 second increments so you don't burn your cookies.

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