These chocolate chip cookies have crisp golden edges, soft centers, plenty of semisweet chocolate, and a classic buttery flavor. The dough uses simple pantry ingredients and can go straight into the oven, so this is a good recipe when you want homemade cookies without planning a day ahead.
Walnuts are optional, which makes the recipe easy to adapt depending on whether you want a classic chocolate chip cookie or a little extra crunch.
Why You’ll Like These Chocolate Chip Cookies
- No required chilling: You can bake the dough right after mixing.
- Soft centers: Pulling the cookies when the edges are golden but the centers still look slightly soft helps keep them tender.
- Simple ingredients: Butter, two sugars, eggs, vanilla, flour, baking soda, salt, and chocolate chips do most of the work.
- Easy to customize: Keep the walnuts, leave them out, or replace them with more chocolate chips.
Ingredient Notes
Butter: Use softened butter rather than melted butter. It should give slightly when pressed but still hold its shape.
White and brown sugar: White sugar helps with spreading and crisp edges, while brown sugar adds moisture and a deeper caramel-like flavor.
Flour: Spoon the flour into the measuring cup and level it rather than packing it down. Too much flour can make the cookies dry and prevent normal spreading.
Baking soda and hot water: This recipe dissolves the baking soda in hot water before it is mixed into the dough. Stir until the baking soda is dispersed before adding it.
Chocolate chips: Semisweet chips keep the cookies balanced, but milk chocolate or a mix of semisweet and dark chocolate can also work.
Walnuts: These are optional. If you leave them out, you can simply make the recipe without nuts or add a little more chocolate if you prefer.
Tips for Better Cookies
Do not overmix the flour
Once the flour goes in, mix only until the dough comes together. Overmixing can make the finished cookies tougher.
Watch the edges, not just the clock
Ovens vary. The cookies are ready when the edges look lightly golden while the centers still appear soft. They will continue setting for a few minutes on the hot baking sheet.
Give the cookies room to spread
Leave about 2 inches between portions of dough so the cookies can spread without running into one another.
Chill only if you need to
Chilling is not required for this recipe. If your kitchen is very warm, your butter became too soft, or you prefer thicker cookies, a short 20 to 30 minute chill can help firm the dough before baking.
Storage and Freezing
Store cooled cookies in an airtight container at room temperature for up to about 5 days. Let them cool fully before sealing the container so trapped steam does not make them overly soft.
For make-ahead cookie dough, portion the dough into balls and freeze them on a tray until firm. Transfer the frozen dough to a freezer-safe container or bag. Bake from frozen and allow a little extra baking time as needed.
Frequently Asked Questions
Why did my cookies spread too much?
Very soft or partially melted butter is a common cause. A hot baking sheet can also make a new batch spread too quickly, so let pans cool between batches.
Why are my cookies dry?
Too much flour or overbaking can dry them out. Measure flour lightly and remove the cookies when the edges are golden but the middle still looks soft.
Can I leave out the walnuts?
Yes. The walnuts are optional and can be omitted without changing the basic method.
Can I use a different kind of chocolate?
Yes. Semisweet is the classic choice, but milk chocolate, dark chocolate, or a combination can be used depending on how sweet you want the cookies.
Best Chocolate Chip Cookies
Ingredients
- cup butter softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, white sugar, and brown sugar until smooth and creamy.
- Beat in the eggs one at a time, ensuring each is fully mixed in. Stir in the vanilla extract.
- In a small bowl, dissolve the baking soda into the hot water. Pour this mixture into the batter along with the salt, and stir to combine.
- Gradually add the all-purpose flour, mixing until just incorporated. Do not overmix.
- Fold in the semisweet chocolate chips and chopped walnuts.
- Drop the dough by large spoonfuls onto the prepared baking pans, spacing them about 2 inches apart.
- Bake for 10 minutes in the preheated oven, or until the edges are lightly browned and the centers are still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
