Yield: 36–40 cookies
Prep Time: 20 minutes
Bake Time: 10–12 minutes per batch

Ingredients

• 1 cup (226 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) packed light brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups (375 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 2 cups (340 g) semi-sweet chocolate chips

Optional

• 1 cup chopped walnuts or pecans
• 1 teaspoon cornstarch (for extra softness)
• Flaky sea salt for topping

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Instructions

1. Preheat

Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.

2. Cream Butter & Sugars

Beat softened butter with granulated and brown sugars for 2–3 minutes until light and fluffy.

3. Add Wet Ingredients

Mix in eggs one at a time.
Add vanilla extract and beat until combined.

4. Mix Dry Ingredients

In another bowl combine:

• Flour
• Baking soda
• Baking powder
• Salt
• Cornstarch (if using)

5. Combine

Gradually add dry ingredients to wet ingredients.
Mix just until no flour remains.

6. Fold in Chocolate Chips

Stir in chocolate chips (and nuts if using).

7. Scoop

Use a 2-tablespoon cookie scoop.
Place cookies about 2 inches apart.

8. Bake

Bake 10–12 minutes until edges are golden but centers still look slightly soft.

9. Cool

Leave cookies on the baking sheet for 5 minutes before transferring to a cooling rack.

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Tips for Perfect Cookies

• Chill dough for 30–60 minutes for thicker cookies.
• Don’t overmix after adding flour.
• Remove cookies while centers still look slightly underbaked.
• Cool completely before storing.

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Storage

Counter: 5 days in an airtight container.

Refrigerator: Up to 1 week.

Freezer (baked): 3 months.

Freeze dough: Scoop dough balls and freeze up to 3 months. Bake from frozen, adding 1–2 extra minutes.

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Approximate Nutrition (Per Cookie, based on 36 cookies)

• Calories: 170
• Total Fat: 8 g
• Saturated Fat: 5 g
• Cholesterol: 23 mg
• Sodium: 95 mg
• Carbohydrates: 24 g
• Fiber: 1 g
• Sugars: 15 g
• Protein: 2 g

Note: Nutrition will vary depending on the exact ingredients, cookie size, and whether nuts are added.

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Allergen Information

This recipe contains:

• ✅ Wheat (gluten)
• ✅ Milk (butter)
• ✅ Eggs
• ✅ Soy (many chocolate chips contain soy lecithin)

Optional:

• Tree nuts (walnuts or pecans)

Always check ingredient labels if baking for someone with food allergies.

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Frequently Asked Questions

Q: Why are my cookies flat?
A: Butter may have been too warm, the dough wasn’t chilled, or there wasn’t enough flour.

Q: Why are my cookies dry?
A: They may have been overbaked or too much flour was added.

Q: Can I use salted butter?
A: Yes. Reduce the added salt to ½ teaspoon.

Q: Can I make the dough ahead of time?
A: Yes. Refrigerate for up to 3 days before baking.

Q: Can I freeze the dough?
A: Yes. Freeze scooped dough balls for up to 3 months.

Q: How do I keep cookies soft?
A: Store them in an airtight container with a slice of bread. The bread helps maintain moisture.

Q: Can I use dark chocolate or milk chocolate chips?
A: Absolutely. Use your preferred chocolate or a combination.

Q: How do I make bakery-style cookies?
A: Chill the dough for at least an hour, use larger scoops (3 tablespoons), and bake until just the edges are golden.