Really Good Chocolate Chip Cookies Recipe

I absolutely adore this chocolate chip cookie recipe because it takes me right back to those warm kitchen vibes of my childhood while perfectly balancing the gooey richness of the chocolate chips. Plus, the option to add in some crunchy walnuts or pecans gives it that extra gourmet twist that makes them feel like a treat fit for adulting.

Baking these Really Good Chocolate Chip Cookies, with their rich 1-cup base of unsalted butter and light-brown sugar, is such a joy. And there’s no denying it: With 2 cups of semisweet chocolate chips and optional walnuts, they’re downright irresistible when it comes to texture and flavor!

Ingredients

Flour for all purposes: delivers structure and texture; a carbohydrate source.

Sodium bicarbonate: Leavening agent; assists cookies in becoming light, fluffy, and risen.

Butter that has not been salted: Contributes to flavor and richness; has a fatty content.

Sugar in granules: Sweeten cookies; contribute to browning and crispness.

Brown sugar: Contributes stability and a slight flavor of molasses.

Vanilla extract: Amplifies flavor; contributes warmth and complexity.

Ova: Bind together the ingredients; add moisture and richness; provide a protein source.

Chocolate chips: Flavor sweet and rich; if dark chocolate, then a source of antioxidants.

Add crunch and a nutty taste; source of healthy fats.

Nuts—walnuts or pecans—are a delicious addition to many dishes.

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed light-brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups semisweet and/or milk chocolate chips
• 1 cup chopped walnuts or pecans (optional)

Instructions

1. Your oven should be preheated to 350°F (180°C), and baking sheets should be lined with parchment paper.

2. In a medium bowl, combine the flour and baking soda and mix well. Set aside.

3. With a mixer, beat the butter and the two sugars together on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.

4. Incorporate the salt, vanilla extract, and eggs into the butter mixture. Combine until everything is well mixed.

5. Incorporate the dry ingredients into the wet ingredient mixture slowly, mixing only until everything is just combined. Do not mix too much.

6. Using a spatula, fold the chocolate chips and nuts (if using) into the mixture until they are evenly distributed.

7. Using a tablespoon or cookie scoop, portion the dough and place it on the prepared baking sheets, ensuring that the mounds are at least 2 inches apart.

8. Cook the cookies in a preheated oven for about 10 to 12 minutes, until the edges are a light gold but the centers are still soft.

9. Take the baking sheets from the oven and let the cookies rest on the baking sheet for 5 minutes.

10. Move cookies to a wire rack to cool all the way down. Relish your superlative chocolate chip cookies!

Equipment Needed

1. Oven
2. Baking sheets
3. Parchment paper
4. Medium mixing bowl
5. Electric mixer
6. Measuring cups
7. Measuring spoons
8. Spatula
9. Wire rack
10. Cookie scoop or tablespoon

FAQ

• Q: Can I use salted butter instead of unsalted?You can certainly use salted butter. If you do, think about cutting back on the salt you add to the recipe. You might try putting in just 1/2 teaspoon.
• Q: Can I substitute the light-brown sugar with dark brown sugar?Q: Is it okay to use dark brown sugar in this recipe?

  A: Yes, you can use dark brown sugar, but be aware that it may produce a cookie with a more pronounced molasses flavor.

• Q: How should I store the cookies?To maintain freshness, keep the cookies in an airtight container at room temperature. They are good for a week.
• Q: Can I omit the nuts?Yes, the nuts are optional and can be left out if desired without altering the rest of the recipe in any way.
• Q: Is it necessary to chill the cookie dough?It is not mandatory, but chilling the dough for at least an hour can enhance both its flavor and texture.
• Q: How can I make the cookies chewier?To achieve cookies with more chew, you can underbake them a bit more than you would other cookies, letting them cool almost entirely on the baking sheet before delicately transferring them to a wire rack to finish cooling.

Substitutions and Variations

All-purpose flour: To achieve a nuttier flavor, use whole wheat flour. When using a gluten-free baking blend, the flour will yield a gluten-free option.
Butter, unsalted: Substitute with coconut oil or vegan margarine for a dairy-free alternative.
Granulated sugar: For a more natural sweetener, use coconut sugar or raw cane sugar.
Light-brown sugar: Substitute with dark-brown sugar for a richer molasses flavor, or use coconut sugar for a different taste.
The chocolate chips you choose can make a real difference in the final product. For a new flavor twist, try dark chocolate chips or perhaps white chocolate chips, which are surprisingly good in this recipe. You can also use your favorite chopped chocolate.

Pro Tips

1. Chill the Dough After mixing in the chocolate chips and nuts, cover the dough and chill it in the refrigerator for at least 30 minutes. Chilling the dough helps the flavors meld together and will prevent the cookies from spreading too much during baking, resulting in a chewier texture.

2. Use Room Temperature Eggs Make sure your eggs are at room temperature before adding them to the mixture. This helps them incorporate more seamlessly with the butter and sugars, resulting in a better texture and even baking.

3. Brown Your Butter For a rich, nutty flavor, try browning the butter before using it in the recipe. Once melted and browned, let it cool until it’s just solidifying, then beat it with the sugars as instructed. This adds depth and complexity to the cookie’s flavor.

4. Experiment with Chocolate Types Mix different types of chocolate chips (semisweet, dark, milk, or even chunks) to add variety and enhance the taste and texture of your cookies.

5. Add a Sprinkle of Sea Salt Just before baking, lightly sprinkle some flaky sea salt over the portioned cookie dough. This will enhance the sweetness of the chocolate and provide a delightful contrast in flavor.