Save Buttery, melt-in-your-mouth chocolate chip cookies with a soft crumb, inspired by cozy weekend baking traditions. These comforting cookies are packed with rich chocolate chips and a hint of vanilla for the perfect nostalgic treat.
This recipe has been a staple in my family for years and always brings back sweet memories of baking together on chilly weekends.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour: Dry ingredient
- 1 tsp baking soda: Dry ingredient
- 1/2 tsp fine sea salt: Dry ingredient
- 1 cup (225 g) unsalted butter, softened: Wet ingredient
- 3/4 cup (150 g) packed light brown sugar: Wet ingredient
- 1/2 cup (100 g) granulated sugar: Wet ingredient
- 2 large eggs, at room temperature: Wet ingredient
- 2 tsp pure vanilla extract: Wet ingredient
- 2 cups (340 g) semi-sweet chocolate chips: Add-in
- 1 cup (100 g) chopped walnuts or pecans (optional): Add-in
Instructions
- Preheat:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream butter and sugars:
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and light, about 2-3 minutes.
- Add eggs and vanilla:
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine dry ingredients:
- Gradually mix in the dry ingredients until just combined do not overmix.
- Fold in add-ins:
- Fold in the chocolate chips and if using the chopped nuts.
- Scoop dough:
- Scoop tablespoon-sized mounds of dough onto the prepared baking sheets spacing them about 2 inches apart.
- Bake:
- Bake for 10-12 minutes until the edges are golden but the centers are still soft.
- Cool:
- Remove from the oven and let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Save Baking these cookies always brings my family together for a cozy afternoon filled with laughter and delicious treats.
Notes
For extra soft cookies, underbake slightly and allow to finish setting on the baking sheet. Swap walnuts for pecans or omit nuts for a nut-free version. Add a sprinkle of flaky sea salt on top before baking for a gourmet touch. Pairs beautifully with a glass of cold milk or hot coffee.
Required Tools
Mixing bowls, electric mixer or sturdy whisk, measuring cups and spoons, baking sheets, parchment paper, wire rack, cookie scoop or tablespoon.
Allergen Information
Contains Wheat (gluten), Eggs, Dairy, Tree Nuts if using nuts. Chocolate chips may contain traces of soy or dairy check labels if needed. For nut-free cookies omit the nuts and ensure chocolate chips are processed in a nut-free facility.
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Enjoy baking these comforting cookies that bring warmth and joy with every bite.
Recipe FAQs
- → How do I achieve soft, chewy cookies?
Underbake slightly and let the cookies cool on the baking sheet to finish setting, preserving a soft, chewy texture.
- → Can I substitute walnuts with other nuts?
Yes, pecans work well as a substitute, or you can omit nuts entirely for a nut-free version.
- → What is the purpose of baking soda in the dough?
Baking soda acts as a leavening agent, helping the cookies rise and spread evenly during baking.
- → How should I store these cookies for freshness?
Store cooled cookies in an airtight container at room temperature for up to one week.
- → Can I add flaky sea salt on top before baking?
Yes, sprinkling flaky sea salt on the dough before baking adds a gourmet touch that enhances the chocolate flavor.