Description

Ever wondered what makes a chocolate chip cookie so irresistible that you can’t stop at just one? The Best Chocolate Chip Cookies are the answer! These cookies strike the perfect balance of crispy edges, chewy centers, and gooey chocolate chips, with a hint of nutty crunch from walnuts

Ingredients

Scale

The Best Chocolate Chip Cookies rely on pantry staples to create their iconic flavor and texture. Here’s what you’ll need for 48 cookies:

1 cup butter, softened: Provides rich flavor and a tender, chewy texture.
1 cup white sugar: Adds sweetness and crispness to the edges.
1 cup packed brown sugar: Brings moisture and a caramel-like depth.
2 large eggs: Bind the dough and add structure.
2 teaspoons vanilla extract: Enhances flavor with a warm, aromatic note.
1 teaspoon baking soda: Helps the cookies rise and spread.
2 teaspoons hot water: Dissolves the baking soda for even distribution.
½ teaspoon salt: Balances the sweetness.
3 cups all-purpose flour: Forms the base for a sturdy yet tender cookie.
2 cups semisweet chocolate chips: The star of the show, delivering gooey chocolate in every bite.
1 cup chopped walnuts: Adds a crunchy, nutty contrast (optional).

Why These Ingredients Matter

Butter: Softened butter creates a creamy base for a tender, flavorful cookie.
Brown Sugar: Its molasses content keeps the cookies chewy and adds depth.
Chocolate Chips: Semisweet chips balance sweetness without overpowering the dough.
Walnuts: They add texture and a nutty flavor that complements the chocolate.

Substitutions and Variations

Butter: Use vegan butter for a dairy-free version.
Flour: Swap with a gluten-free all-purpose flour blend for gluten-free cookies.
Chocolate Chips: Try milk chocolate, dark chocolate, or a mix of chocolate chunks.
Nuts: Replace walnuts with pecans, almonds, or omit for a nut-free version.
Add-Ins: Mix in ½ cup dried cranberries, white chocolate chips, or toffee bits for a twist.
Vegan Option: Use vegan butter, flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and dairy-free chocolate chips.

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Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C).
Ensure 1 cup butter is softened and 2 large eggs are at room temperature for easy mixing.
Line baking sheets with parchment paper or leave ungreased.

Tip: Room-temperature eggs blend better, creating a smoother dough.

Step 2: Cream the Butter and Sugars

In a large bowl, use an electric mixer to beat 1 cup softened butter, 1 cup white sugar, and 1 cup packed brown sugar until smooth and creamy, about 2-3 minutes.
Beat in 2 large eggs, one at a time, mixing well after each addition.
Stir in 2 teaspoons vanilla extract.

Tip: Creaming the butter and sugars well adds air for a lighter, chewier cookie.

Step 3: Add Baking Soda and Salt

Dissolve 1 teaspoon baking soda in 2 teaspoons hot water in a small bowl.
Add the baking soda mixture and ½ teaspoon salt to the batter, mixing until combined.

Tip: Dissolving the baking soda ensures it’s evenly distributed for a consistent rise.

Step 4: Mix in Dry Ingredients and Add-Ins

Gradually stir in 3 cups all-purpose flour until just combined, being careful not to overmix.
Fold in 2 cups semisweet chocolate chips and 1 cup chopped walnuts with a spatula.

Tip: Mix the flour just until no streaks remain to keep the cookies tender.

Step 5: Shape and Bake

Drop rounded tablespoonfuls of dough onto ungreased baking sheets, spacing them 2 inches apart.
Bake for 10 minutes, or until the edges are golden brown but the centers are still soft.
Cool on the baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely.

Tip: For uniform cookies, use a cookie scoop. Slightly underbaking keeps the centers chewy.

Step 6: Serve or Store

Serve warm for gooey chocolate or let cool completely for a firmer texture.
Store in an airtight container for maximum freshness.

Tip: Warm cookies in the microwave for 10 seconds to revive that fresh-baked feel.