Best Chocolate Chip Cookies
Classic chocolate chip cookies with soft centers, lightly golden edges, semisweet chocolate chips, and optional chopped walnuts. No required chill.
Equipment
- Mixing bowl and electric mixer
- Baking sheets and parchment paper
- Spatula and wire cooling rack
- Measuring cups and spoons
Ingredients
- 1 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 the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Beat the softened butter, white sugar, and packed brown sugar until smooth and creamy, scraping the bowl as needed.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Stir the baking soda into the hot water until dispersed. Add it to the batter with the salt and mix to combine.
- Add the all-purpose flour gradually, mixing only until no dry streaks remain.
- Fold in the semisweet chocolate chips and the chopped walnuts, if using.
- Drop rounded spoonfuls of dough onto the prepared sheets, leaving about 2 inches between portions. If the dough is too soft to hold its shape, cover and refrigerate it for 20 to 30 minutes before portioning.
- Bake for about 10 minutes, until the edges are lightly golden and the centers have lost their wet shine but are still soft. Baking time depends on portion size and your oven.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Allow used sheets to cool before adding the next batch of dough.
Notes
- Soften the butter until pliable but still holding its shape. Walnuts are optional; leave them out if you prefer.
- Makes about 48 cookies, depending on portion size and whether walnuts are included.
- The 25-minute estimate covers 15 minutes of preparation and about 10 minutes baking for one tray. Allow extra time for cooling, additional trays, and any optional dough chill.
- No required chill: if the dough is warm and slumping, refrigerate it for 20 to 30 minutes and check again.
- Cool cookies completely before covering. Store airtight at room temperature for 4 to 5 days, or freeze baked cookies or portioned dough for up to 2 months.
- Recipe adapted from Dora's Best Chocolate Chip Cookies on Allrecipes.