Dessert: United States – Classic Chocolate Chip Cookies

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 24

Approximate Time

Prep 25 min

Cook 12 min

Additional 45 min

Total 57 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 1 / 4 cups (280 g) all-purpose flour
1 tsp (5 ml) baking soda
3 / 4 tsp (3.75 ml) fine salt
1 cup (240 ml) (2 sticks / 7 7/8 oz (225 g)) unsalted butter, softened
3 / 4 cup (150 g) packed light brown sugar
1 / 2 cup (100 g) granulated sugar
2 large eggs, at room temperature
2 tsp (10 ml) pure vanilla extract
2 cups (340 g) semisweet chocolate chips
1 cup (120 g) chopped walnuts or pecans (optional)
Flaky sea salt, for sprinkling (optional)

Show original ingredient measurements

2 1 / 4 cups (280 g) all-purpose flour
1 tsp baking soda
3 / 4 tsp fine salt
1 cup (2 sticks / 225 g) unsalted butter, softened
3 / 4 cup (150 g) packed light brown sugar
1 / 2 cup (100 g) granulated sugar
2 large eggs, at room temperature
2 tsp pure vanilla extract
2 cups (340 g) semisweet chocolate chips
1 cup (120 g) chopped walnuts or pecans (optional)
Flaky sea salt, for sprinkling (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar with a hand mixer (or stand mixer) on medium speed until light and fluffy, 2–3 minutes.
Beat in the eggs one at a time, then mix in the vanilla, scraping down the bowl as needed.
Add the dry ingredients to the wet on low speed and mix just until combined; do not overmix.
Fold in the chocolate chips and optional nuts. For thicker cookies, cover the bowl and chill the dough for 30–60 minutes.
Scoop 2-tablespoon (30 ml) portions of dough (about a heaping #30 scoop) onto prepared sheets, spacing about 2 inches (5.08 cm) apart.
Bake 10–12 minutes, until edges are set and lightly golden and centers look slightly underbaked. If desired, sprinkle a pinch of flaky sea salt on hot cookies.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store airtight up to 4 days or freeze dough balls up to 2 months; bake from frozen adding 1–2 minutes.

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar with a hand mixer (or stand mixer) on medium speed until light and fluffy, 2–3 minutes.
Beat in the eggs one at a time, then mix in the vanilla, scraping down the bowl as needed.
Add the dry ingredients to the wet on low speed and mix just until combined; do not overmix.
Fold in the chocolate chips and optional nuts. For thicker cookies, cover the bowl and chill the dough for 30–60 minutes.
Scoop 2-tablespoon portions of dough (about a heaping #30 scoop) onto prepared sheets, spacing about 2 inches apart.
Bake 10–12 minutes, until edges are set and lightly golden and centers look slightly underbaked. If desired, sprinkle a pinch of flaky sea salt on hot cookies.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store airtight up to 4 days or freeze dough balls up to 2 months; bake from frozen adding 1–2 minutes.