Chocolate Chip Cookie Recipe Classic Soft & Chewy Cookies

There’s a reason chocolate chip cookies are the most iconic dessert in America: they’re nostalgia in edible form. But the difference between a good cookie and a legendary one lies in the details. This chocolate chip cookie recipe delivers what we all crave—a rich, buttery base with soft, gooey centers, caramelized crispy edges, and just enough salt to balance the sweetness. Inspired by the iconic Nestlé Toll House cookie recipe, our version refines the classic with modern baking insights to guarantee foolproof results. Whether you’re a rookie baker or a seasoned pro, this recipe will become your forever favorite.

Ingredients List

Quality matters here—these 10 simple ingredients create magic:

– 2 ¼ cups all-purpose flour (spooned & leveled)
– 1 tsp baking soda
– 1 tsp fine sea salt
– 1 cup unsalted butter (softened to room temperature)
– ¾ cup granulated sugar
– ¾ cup packed light brown sugar
– 2 large eggs (room temperature)
– 1 Tbsp pure vanilla extract
– 2 cups semi-sweet chocolate chips (or chunks)
– Optional: 1 cup chopped walnuts or pecans

Critical Notes:
– Butter Temperature: Too cold = dense cookies; too melted = flat cookies. Aim for softened but cool.
– Brown Sugar: The molasses content is key for chewiness. Don’t substitute with dark brown sugar unless you want a heavier, caramel-like flavor.

Step-by-Step Instructions

Follow these steps diligently—the secret to texture lies in technique.

Step 1: Prep Work
– Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
– Whisk flour, baking soda, and salt in a bowl. Set aside.

Step 2: Cream Butter & Sugars
– In a stand mixer (or using a hand mixer), beat butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until light, fluffy, and pale in color. Scrape down the bowl as needed.

Step 3: Add Eggs & Vanilla
– Beat in eggs, one at a time, followed by vanilla extract. Mix just until incorporated (overmixing causes toughness).

Step 4: Combine Dry & Wet Ingredients
– Gradually add the dry ingredients to the wet mixture on low speed. Mix until just combined—a few streaks of flour are okay.

Step 5: Fold in Chocolate Chips
– Use a spatula to fold in chocolate chips (and nuts, if using) until evenly distributed. Avoid overworking the dough.

Step 6: Portion & Chill
– Scoop 1.5 Tbsp portions of dough (a medium cookie scoop works best) onto prepared sheets. Optional but recommended: Chill dough for 30 minutes to prevent overspreading.

Step 7: Bake to Perfection
– Bake for 9-11 minutes (rotating sheets halfway) until edges are golden brown but centers still look slightly underdone.
– Remove from oven and let cookies cool on sheets for 5 minutes before transferring to a wire rack.

Why This Recipe Works

1. The Butter-Sugar Emulsion: Creaming butter and sugar traps air, creating lift and crisp edges.
2. The Flour Ratio: 2 ¼ cups ensures enough structure to balance the butter, preventing flat cookies.
3. Chilling (Optional but Effective): Solidifies fat, giving flavors time to meld and reducing spread.
4. Baking Time: Underbaking slightly = soft centers; slightly overbaking = crunchier edges.

Troubleshooting Common Issues

– Flat Cookies: Dough was too warm; chill longer. Check baking soda freshness.
– Cakey Cookies: Too much flour or overmixed dough. Spoon and level your flour!
– Burnt Bottoms: Use light-colored baking sheets (dark ones absorb too much heat).

Storing, Freezing & Gifting

– Room Temperature: Keep in an airtight container for up to 5 days. Add bread slices to retain softness.
– Freeze Dough: Scoop balls onto a tray, freeze solid, then transfer to bags. Bake from frozen (+1-2 mins).
– Gifting: Layer cookies in a box with parchment paper—they ship beautifully!

Final Thoughts

This chocolate chip cookie recipe isn’t just another clone of the Nestlé Toll House cookie recipe—it’s an elevation. The precise interplay of ingredients and technique guarantees cookies worthy of a bakery display. Bake them for gatherings, comfort, or to unleash your inner joy. And once you nail this version, experiment with browned butter, flaky salt, or dark chocolate chunks. Share your results in the comments—we’d love to hear your twist!