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Chocolate chip cookies are undeniably one of the most cherished baked goods worldwide. Their invention, credited to Ruth Wakefield in the 1930s, transformed them into the classic treat we savor today. This Chocolate Chip Cookie Extravaganza recipe pays homage to that timeless delight, offering a well-rounded mix of flavors and textures that elevate it above your average cookie. The combination of butter, sugars, and an abundance of rich chocolate chips brings warmth and nostalgia, making these cookies a perfect treat for gatherings, casual snack times, or simply as a sweet indulgence at the end of a long day.
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Chocolate Chip Cookie Extravaganza Recipe

This classic chocolate chip cookie recipe yields soft and chewy cookies with a delightful balance of sweetness and chocolate. Perfect for any occasion!
Course Dessert
Cuisine American
Keyword baking, chocolate chip cookies, cookies, dessert, sweet treats
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24
Calories 150kcal

Ingredients

  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 cup unsalted butter softened
  • ½ cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 teaspoon kosher salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups semisweet and/or milk chocolate chips
  • 1 cup chopped nuts optional

Instructions

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a small bowl, whisk together the flour and baking soda, then set aside.
  • In a mixing bowl, cream the softened butter, granulated sugar, and light-brown sugar until light and fluffy.
  • Add the kosher salt, vanilla extract, and eggs, mixing until smooth.
  • Gradually incorporate the flour mixture into the wet ingredients, mixing on low speed.
  • Fold in the chocolate chips and chopped nuts using a spatula.
  • Drop rounded balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
  • Bake for 10-12 minutes until the edges are golden brown and the centers are soft.
  • Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.

Notes

For best results, do not overmix the dough.