Description
These thick chocolate chip cookies are soft, chewy, and loaded with rich semisweet chocolate chips. With a perfect balance of sweetness and a slight crisp on the edges, they offer a bakery-style treat that’s easy to make at home. Optional nuts add a delightful crunch to every bite.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 2 cups semisweet chocolate chips
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven and prepare baking sheet. Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute these leavening and flavoring agents.
- Combine wet ingredients. In a large mixing bowl, beat the melted and cooled butter with the brown sugar and granulated sugar until the mixture is smooth and creamy.
- Add eggs and vanilla. Incorporate the eggs one at a time into the wet mixture, mixing well after each addition, then stir in the vanilla extract for flavor.
- Combine dry and wet ingredients. Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing, which can make cookies tough.
- Fold in chocolate chips and nuts. Gently fold in the semisweet chocolate chips and, if desired, the chopped walnuts or pecans for added texture and flavor.
- Scoop dough and bake. Use about 3 tablespoons of dough per cookie and evenly space the dough balls on the prepared baking sheet. Bake for 11 to 13 minutes until the edges turn golden but the centers remain slightly underbaked.
- Cool the cookies. Allow the cookies to cool on the baking sheet for 5 minutes, which helps them set, then transfer them to a wire rack to cool completely.
Notes
- For extra thick cookies, chill the dough for 30 minutes before baking.
- These cookies freeze well; store in an airtight container for up to 3 months.
- Swap chocolate chips for chocolate chunks for a more bakery-style texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
