Chocolate Chip Cookie recipe** with tips for perfect results

Chocolate Chip Cookie recipe** with tips for perfect results every time, plus variations for chewier or gluten-free cookies!

## 🍪 Ultimate Classic Chocolate Chip Cookies *(Yields about 24-30 cookies)* | | | • 1 tsp Baking soda | | | • 1 tsp Fine sea salt | | **Wet** | • 1 cup (225g) Unsalted butter, softened to room temperature | | | • ¾ cup (150g) Granulated sugar | | | • ¾ cup (165g) Packed light bronies sugar | | | • 2 tsp Pure vanilla extract i | | | • 2 Large eggs, room temperature | | **Mix-ins** | • 2 cups (340g) Semi-sweet chocolate chips/chunks | | | • (Optional) 1 cup Chopped walnuts or pecans

| ### 👩‍🍳 Instructions 1. **Prep:** Preheat oven to **375°F (190°C)**. Line baking sheets with parchment paper. 2. **Whisk Dry:** In a medium bowl, whisk together flour, baking soda, and salt. Set aside. 3. **Cream Butter & Sugars:** In a large bowl using a hand mixer or stand mixer, beat softened butter, granulated sugar, and brown sugar on medium speed until **light, fluffy, and creamy** (about 2-3 mins). 4. **Add Eggs & Vanilla:** Beat in eggs one at a time, fully incorporating after each. Mix in vanilla. 5. **Combine Dry to Wet:** Gradually add the dry ingredients to the wet mixture on **low speed** *just until combined*. **Do not overmix** (this causes tough cookies). 6. **Fold in Chips:** Using a spatula, gently fold in chocolate chips (and nuts if using). 7. **Chill (Optional but Recommended):** For thicker cookies, chill dough for **30-60 mins**. 8. **Scoop:** Use a cookie scoop or tablespoon to portion dough into **1.5-inch balls**. Place 2 inches apart on baking sheets. 9. **Bake:** Bake for **9-11 minutes**, or until edges are golden brown but centers still look soft and slightly underdone. *(Rotate pans halfway for even baking)*. 10. **Cool:** Let cookies cool on baking sheets for **5 minutes** before transferring to a wire rack to cool completely. They'll firm up as they cool. ### 🔥 Pro Tips for Perfection - **Butter Temperature:** Butter should be soft enough to leave an indent when pressed, but not greasy/melted. - **Flour Measurement:** Spoon flour into the measuring cup and level off. Packing it adds too much flour → dry cookies. - **Don't Overbake:** They continue cooking on the hot tray. Pull them out when centers look *slightly* wet. - **Chilling Matters:** Chilled dough prevents spreading, creates chewier centers, and intensifies flavor. - **Salt:** Use fine sea salt for better distribution. Flaky salt on top before baking is delicious! - **Baking Sheets:** Use light-colored pans. Dark pans cause faster browning/burning.

### 🌟 Variations 1. **Chewy Chocolate Chip Cookies:** * Replace 1/4 cup granulated sugar with extra brown sugar (use 1/2 cup white + 1 cup brown total). * Add 1 tbsp cornstarch to dry ingredients. * Bake at 350°F (175°C) for 10-12 mins. 2. **Gluten-Free Chocolate Chip Cookies:** * Substitute flour with 280g 1:1 gluten-free baking blend (like Bob's Red Mill or King Arthur). * Add 1/2 tsp xanthan gum (if blend doesn't include it). * Chill dough for at least 1 hour. 3. **Brown Butter Chocolate Chip Cookies:** * Brown 1 cup butter in a saucepan over medium heat until nutty and amber (about 5-8 mins). Let cool solid before creaming with sugars ### 📦 Storage * **Room Temp:** Store in an airtight container for up to 5 days. * **Freeze Dough:** Scoop dough balls, freeze on a tray, then transfer to a bag. Bake frozen, adding 1-2 extra minutes. * **Freeze Baked:** Cool completely, freeze in layers separated by parchment paper. Enjoy your warm, gooey, perfectly balanced homemade chocolate chip cookies! 🍪✨ Let me know if you'd like a vegan version or other variations!