Go Back
- 2 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon salt - 1 cup unsalted butter, softened - ¾ cup brown sugar, packed - ¾ cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs - 2 cups semi-sweet chocolate chips - 1 cup chopped nuts (optional, walnuts or pecans) - ½ teaspoon sea salt for topping To make ultimate chocolate chip cookies, the right ingredients matter. Each one plays a big role in the taste and texture. First, we have all-purpose flour. It gives structure to our cookies. Next is baking soda. This helps the cookies rise and become soft. Then, we add salt. It enhances the sweetness of the chocolate. The star of the show is unsalted butter. Softened butter mixes well with sugars and makes cookies rich. We use both brown sugar and granulated sugar. Brown sugar adds moisture and flavor, while granulated sugar helps with crispiness. Vanilla extract brings warmth and depth to the cookies. Eggs add moisture and help bind the dough. Of course, we can’t forget semi-sweet chocolate chips. They are the heart of chocolate chip cookies. If you like a crunch, add chopped nuts. Walnuts or pecans work great. Finally, we finish with a sprinkle of sea salt on top. This adds a nice contrast to the sweetness. - Options for dairy-free butter: Use coconut oil or a plant-based butter for a dairy-free option. - Gluten-free flour alternatives: Almond flour or a gluten-free blend works well. - Sweetener alternatives: Swap brown sugar for coconut sugar or use stevia for a low-calorie choice. These swaps help you fit the recipe to your needs. Don't be afraid to get creative! - Preheat the oven to 375°F (190°C). - Line a baking sheet with parchment paper. First, you need to prepare your kitchen. Preheating the oven makes sure the cookies bake evenly. Next, lining your baking sheet with parchment paper helps with easy cleanup. It also keeps the cookies from sticking. - Mixing the dry ingredients - Creaming the butter and sugars - Combining wet and dry mixtures - Adding chocolate chips To start, mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt. This step adds air and helps the cookies rise. Now, cream the butter with both sugars in a large bowl. Beat this mixture until it’s smooth and fluffy. Then, add the vanilla and eggs one at a time. Mix well after each egg to fully combine. Next, it’s time to combine the wet and dry mixtures. Gradually add the dry mix to the wet mix. Stir gently until just combined, so the dough stays soft. Finally, fold in the chocolate chips. This is where you can get creative. Choose semi-sweet chocolate chips or try dark or milk chocolate for a twist. - Proper cookie spacing on the baking sheet - Ideal baking time and temperature settings When you scoop the dough onto the baking sheet, space them about two inches apart. This gives them room to spread without merging into one giant cookie. Bake your cookies for 10-12 minutes. Watch for lightly golden edges and soft centers. The cookies will firm up as they cool. If you want a soft center, take them out just before they look done. For the full recipe, check out the Ultimate Chocolate Chip Cookies section. To get the best cookie texture, pay close attention to butter temperature. Use softened butter, not melted. Soft butter helps create a creamy mixture that traps air. This air gives your cookies a nice lift. Cold butter will not mix well and leads to flat cookies. Avoid overmixing the dough. Mix just until you see no flour. Overmixing makes cookies tough. You want a chewy texture, so be gentle when combining the wet and dry ingredients. Using high-quality chocolate chips makes a big difference. Choose semi-sweet or dark chips for rich taste. You can also try other types, like milk chocolate or even butterscotch. Each adds a unique twist to your cookies. Experimenting with different extracts can also boost flavor. Almond extract adds a nice nutty taste. Coffee extract gives a subtle depth that pairs well with chocolate. Just a small amount can change everything. Cooling your cookies is important. It allows them to set and keeps them from falling apart. Let them cool on the baking sheet for about five minutes. Then, move them to a wire rack. This helps air circulate, keeping them from getting soggy. For optimal freshness, store your cookies in an airtight container. This keeps them soft and delicious. If you want to keep them longer, freeze them. They hold their flavor well when stored properly. For the full recipe, check out the Ultimate Chocolate Chip Cookies. {{image_2}} To make your cookies even better, add nuts. Walnuts or pecans work great. They give a nice crunch and taste. You can also try other nuts. Macadamia nuts add a sweet touch. Hazelnuts bring a rich flavor. Mix and match to find your favorite! You can change the chips for a new taste. White chocolate adds sweetness. Dark chocolate gives a richer flavor. You can also use seasonal flavors. Pumpkin spice is perfect for fall. Peppermint is great for winter holidays. These small changes create a unique cookie experience. Want a lighter cookie? You can reduce the sugar. This helps cut calories but keeps the taste. Adding oats gives fiber and texture. You can also use whole wheat flour. This makes your cookies a bit healthier without losing flavor. Enjoy these tasty tweaks with your ultimate chocolate chip cookies from the Full Recipe. Store your cookies in an airtight container. This keeps them fresh and soft. I recommend using glass or plastic containers. If you stack them, place sheets of parchment paper between layers. This keeps them from sticking together. You can store cookies at room temperature. They stay fresh for about a week. If you want to keep them longer, use the fridge. Just remember, cold cookies lose some of their soft texture. Freezing cookie dough is simple and smart. First, scoop the dough into balls. Place them on a baking sheet lined with parchment paper. Freeze the dough for about 1-2 hours until firm. Then, transfer the balls to a freezer bag. Make sure to remove as much air as possible. They will last up to three months in the freezer. If you freeze baked cookies, let them cool completely. Place them in a single layer in a freezer bag. You can also use parchment paper between layers. This way, they won’t stick. They stay fresh for about two months in the freezer. Cookies have a pretty good shelf life. When stored properly, they can last up to a week at room temperature. If refrigerated, they last about two weeks. Look for signs of spoilage to know if they are bad. If they smell off or feel dry, it’s time to toss them. You want your cookies to taste fresh and soft. For the best flavor, eat them within the first few days. For the full recipe, check out the Ultimate Chocolate Chip Cookies section above. A chewy cookie uses more brown sugar and less flour. Brown sugar holds moisture. Adding more eggs also helps keep the cookie soft. You can mix the dough less for chewiness. A crunchy cookie has more flour and uses white sugar. This cookie bakes longer, making it crispy. Yes! You can use gluten-free flour blends. Look for a mix that has xanthan gum. Almond flour is another great option. It adds a nutty flavor and keeps it moist. Just be sure to check for other gluten sources in your other ingredients. Butter temperature is key. Use cold butter for less spread. If you want a thicker cookie, chill the dough before baking. Use a kitchen scale for accurate flour measurements. Too little flour can cause spreading too. Yes, you can double the recipe! Just keep the same measurements for each ingredient. Mix the dough in a big bowl to fit. Make sure to space the cookies well on the sheet. This ensures they bake evenly. Absolutely! You can make dough ahead and chill it. This helps the dough firm up. You can also freeze the cookie dough. Just scoop it into balls and freeze. Bake them straight from the freezer, adding a minute or two to the baking time. Chocolate chip cookies started in the 1930s. Ruth Wakefield created them in Massachusetts. She added chocolate chunks to her butter cookie recipe. This tasty treat quickly became popular. Now, it is loved worldwide. Fun fact: the first recipe was published in a cookbook in 1938! For more details, check the full recipe. In this article, I shared the essential ingredients and steps to make perfect chocolate chip cookies. We explored ingredient substitutions, baking techniques, and tips to enhance flavor and texture. Remember, the right butter temperature and avoiding overmixing can make all the difference. Enjoy experimenting with nutty variations or healthier versions. Whether you bake for fun or to impress, these cookies are sure to please. Happy baking, and don't forget to share your creations!

Ultimate Chocolate Chip Cookies

Indulge your sweet tooth with the ultimate chocolate chip cookies recipe! These deliciously soft and chewy cookies are packed with gooey chocolate chips and a hint of sea salt for that perfect balance. With just a few simple steps, you can whip up a batch in no time. Get ready to impress friends and family with these homemade delights. Click through to explore the full recipe and start baking your perfect cookies today!
Print Recipe Pin Recipe

Ingredients
  

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

¾ cup brown sugar, packed

¾ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

2 cups semi-sweet chocolate chips

1 cup chopped nuts (optional, walnuts or pecans)

½ teaspoon sea salt for topping

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

      Cream the Butters and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and smooth, about 2-3 minutes.

        Add Vanilla and Eggs: Mix in the vanilla extract and add the eggs one at a time, beating well after each addition until fully combined.

          Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing.

            Fold in Chocolate Chips and Nuts: Gently fold in the chocolate chips and nuts (if using) until evenly distributed throughout the dough.

              Scoop and Bake: Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

                Sprinkle with Sea Salt: Lightly sprinkle a pinch of sea salt on top of each cookie dough ball for an extra flavor boost.

                  Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers still look soft.

                    Cool and Enjoy: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies