Ingredients

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • ¾ cup brown sugar
  • ¾ cup white granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Chocolate

  • 2 cups chocolate chips or chocolate chunks

Optional Add-Ins

  • ½ cup chopped walnuts or pecans
  • 1 tablespoon cornstarch for extra softness
  • Extra chocolate chips for topping

Equipment Needed

  • Mixing bowls
  • Hand mixer or whisk
  • Measuring cups and spoons
  • Baking tray
  • Parchment paper
  • Cooling rack

Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper or lightly grease it with butter.

Step 2: Mix the Dry Ingredients

In a medium bowl, combine:

  • Flour
  • Baking soda
  • Baking powder
  • Salt

Whisk everything together until evenly mixed. Set aside.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, add softened butter, brown sugar, and white sugar. Beat the mixture for 3–4 minutes until light, creamy, and fluffy.

This step is important because it creates soft and airy cookies.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and continue mixing until smooth.

Step 5: Combine Wet and Dry Mixtures

Slowly add the dry ingredients into the wet mixture. Stir gently until a soft cookie dough forms.

Do not overmix the dough because overmixing can make cookies hard instead of soft.

Step 6: Add Chocolate Chips

Fold in the chocolate chips evenly using a spatula or spoon. Save a few extra chips to press on top before baking for a bakery-style look.

Step 7: Chill the Dough (Optional)

Cover the dough and refrigerate for about 30 minutes. Chilling helps the cookies stay thick and chewy while baking.

Step 8: Shape the Cookies

Scoop about 2 tablespoons of dough for each cookie and place them on the baking tray. Leave enough space between cookies because they spread while baking.

Step 9: Bake

Bake in the preheated oven for 10–12 minutes or until:

  • Edges become light golden brown
  • Centers still look slightly soft

Do not overbake. The cookies will continue cooking as they cool.

Step 10: Cool and Serve

Let the cookies rest on the tray for 5 minutes, then transfer them to a cooling rack.

Serve warm with:

  • Cold milk
  • Coffee
  • Hot chocolate
  • Ice cream

Tips for Perfect Cookies

  • Use room-temperature butter for smoother dough.
  • Brown sugar makes cookies softer and chewier.
  • Slightly underbake for gooey centers.
  • Add sea salt on top for sweet and salty flavor.
  • Store cookies in an airtight container to keep them soft for days.

Storage Instructions

Room Temperature

Store in an airtight container for up to 5 days.

Freezer

Freeze baked cookies for up to 2 months. Reheat for a few seconds before serving.

Flavor Variations

Double Chocolate Cookies

Add ¼ cup cocoa powder to the dough.

Nutty Chocolate Cookies

Mix in almonds, walnuts, or pecans.

Caramel Chocolate Cookies

Add caramel bits for a rich caramel flavor.

Stuffed Cookies

Place Nutella or peanut butter inside the cookie dough before baking.