Description
These bakery-style chocolate chip cookies are soft, chewy, and loaded with semi-sweet chocolate chunks. Made with a classic blend of butter, sugars, eggs, and vanilla, plus the perfect combination of baking soda and baking powder for ideal rise, these cookies are chilled before baking to enhance flavor and texture. Optional nuts add a delightful crunch. Perfect for any occasion, they deliver a nostalgic, homemade cookie experience.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
Add-ins
- 2 cups semi-sweet chocolate chunks or chopped chocolate
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Prepare butter and sugars: Place the softened butter in a large mixing bowl. Add both granulated sugar and light brown sugar. Using a hand mixer or stand mixer, beat on medium speed for 2-3 minutes until the mixture is pale and fluffy, incorporating air for a light cookie texture.
- Add eggs and vanilla: While mixing, add eggs one at a time, ensuring each is fully incorporated before adding the next. Then pour in the vanilla extract and mix until combined.
- Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt to evenly combine the leavening agents and salt.
- Combine wet and dry mixtures: Gradually add the dry ingredients into the wet batter in two or three parts. Mix on low speed just until combined, avoiding overmixing to prevent tough cookies.
- Fold in chocolate and nuts: Gently fold in the semi-sweet chocolate chunks using a spatula until evenly distributed. If using, add the chopped walnuts or pecans now as well.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight to improve flavor and texture.
- Preheat the oven: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Portion dough: Using a cookie scoop or spoon, place dough balls onto the prepared baking sheets ensuring space between them for spreading.
- Bake the cookies: Bake for 12–14 minutes until the edges are golden and centers look slightly underbaked for a chewy texture.
- Cool before serving: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Chilling the dough helps develop the flavor and prevents excessive spreading during baking.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
- For softer cookies, slightly underbake and allow cooling on the baking sheet.
- Adjust nuts or omit them as per preference or allergy concerns.
- Store cookies in an airtight container at room temperature for up to one week.
