Description
These gooey chocolate chip cookies are a delightful treat featuring a perfect balance of crispy edges and soft, chewy centers. Made with a classic blend of butter, sugars, and semisweet chocolate chips, these cookies also offer the option to include chopped nuts for added texture. Ideal for any occasion, they are easy to prepare and bake to perfection in just over half an hour.
Ingredients
Scale
Main Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup chopped nuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your cookies evenly.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy, creating a light base for the dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract to add depth of flavor.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry: Gradually blend the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing and developing tough cookies.
- Incorporate Mix-ins: Fold in the semisweet chocolate chips and chopped nuts if using, ensuring an even distribution throughout the dough.
- Shape Cookies: Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them apart to allow for spreading during baking.
- Bake: Place the baking sheets in the preheated oven and bake for about 10-12 minutes, or until the cookie edges are golden brown while the centers remain soft and gooey.
- Cool: Let the cookies cool on the baking sheets for a few minutes to set before transferring them to a wire rack to cool completely, which prevents breakage and preserves texture.
Notes
- For chewier cookies, slightly underbake them by reducing the baking time by 1-2 minutes.
- Using room temperature eggs and butter helps achieve a smoother dough texture.
- Chilled dough can be baked later for slightly thicker cookies.
- Walnuts or pecans work best as the optional chopped nuts.
- Store cookies in an airtight container at room temperature for up to one week.
