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Ultimate Guide to Homemade Chocolate Chip Cookies: Easy Step-by-Step Recipe

This comprehensive guide provides a foolproof recipe for bakery-quality chocolate chip cookies that are perfectly chewy with melted chocolate pockets. The step-by-step approach makes homemade baking accessible to beginners and seasoned bakers alike.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 35 minutes
Servings: 24 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips (semi-sweet or milk chocolate)
  • 1 cup chopped walnuts or pecans (optional)

Method
 

Instructions
  1. Prepare Your Ingredients: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. Measure all ingredients accurately and soften butter to room temperature naturally.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt until well combined. Set aside.
  3. Cream Butter and Sugars: In a large mixing bowl, beat softened butter with granulated and brown sugars until light and fluffy (2-3 minutes with electric mixer).
  4. Add Eggs and Vanilla: Beat in eggs one at a time, then add vanilla extract. Scrape down sides of bowl.
  5. Combine Wet and Dry Ingredients: Gradually add flour mixture to wet ingredients, mixing on low speed until just combined.
  6. Add Chocolate Chips: Fold in chocolate chips and optional nuts using a spatula until evenly distributed.
  7. Scoop and Bake: Drop rounded balls of dough onto baking sheets, leaving 2 inches between cookies. Bake 9-11 minutes until edges are golden brown.
  8. Cool and Enjoy: Let cookies cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Notes

Room temperature ingredients blend better; don't overmix flour mixture; chilling dough prevents spreading; use high-quality chocolate; rotate baking sheets for even browning. Dough can be refrigerated 3 days or frozen 3 months.