chocolate chip cookies

Here’s a classic Chocolate Chip Cookies recipe—soft, chewy, and loaded with chocolate chips.

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Ingredients (makes ~24 cookies)

• 1 cup (230 g) unsalted butter, softened

• 3/4 cup (150 g) granulated sugar

• 3/4 cup (165 g) brown sugar, packed

• 2 large eggs

• 2 tsp vanilla extract

• 2 1/4 cups (280 g) all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 2 cups (340 g) chocolate chips (semi-sweet or milk chocolate)

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Instructions

1. Preheat the oven:

   • Set to 375°F (190°C). Line baking sheets with parchment paper.

2. Mix the wet ingredients:

   • In a large bowl, cream together butter, granulated sugar, and brown sugar until smooth.

   • Beat in eggs and vanilla until well combined.

3. Combine dry ingredients:

   • In a separate bowl, whisk together flour, baking soda, and salt.

   • Gradually mix into the wet ingredients until just combined.

4. Add chocolate chips:

   • Fold in chocolate chips evenly.

5. Scoop the cookies:

   • Drop tablespoon-sized balls of dough onto prepared baking sheets, spaced about 2 inches apart.

6. Bake:

   • Bake 9–11 minutes until edges are lightly golden but centers remain soft.

   • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

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Tips for Perfect Chocolate Chip Cookies

• Soft and chewy: Use more brown sugar than granulated sugar.

• Crispy edges: Bake a little longer for slightly crunchier cookies.

• Extra flavor: Sprinkle a pinch of sea salt on top before baking.

• Mix-ins: Add nuts, white chocolate chips, or caramel bits for variety.

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I can also give a quick 3-ingredient version using peanut butter, sugar, and eggs that’s fast, soft, and gluten-free.

Do you want me to share that version?