Timing
- Prep Time: 15 minutes
- Chill Time: 1 hour (essential for perfect texture!)
- Bake Time: 10-12 minutes
- Total Time: 1 hour 30 minutes
This recipe comes together quickly compared to other Chocolate Chip Cookie recipes that require overnight chilling. With just one hour of chill time, you’ll still achieve that perfect texture without the extended wait.
Step-by-Step Instructions
Step 1: Prepare Your Dry Ingredients
Whisk together the flour, baking soda, and salt in a medium bowl. This even distribution ensures your cookies rise properly and have consistent flavor throughout.
Step 2: Cream the Butter and Sugars
Beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 3-4 minutes until light and fluffy. Don’t rush this step—proper creaming incorporates air for perfectly textured cookies!
Step 3: Add Eggs and Vanilla
Add eggs one at a time, beating well after each addition. Stir in vanilla extract. The mixture should look smooth and glossy.
Step 4: Combine Wet and Dry Ingredients
Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined. Over-mixing develops gluten, resulting in tough cookies rather than tender ones.
Step 5: Fold in Chocolate Chips
Gently fold in chocolate chips and nuts (if using) with a rubber spatula. For bakery-style cookies, reserve ¼ cup of chocolate chips to press into tops before baking.
Step 6: Chill the Dough
Cover the dough and refrigerate for at least 1 hour. This solidifies the butter, preventing excessive spread during baking and developing deeper flavor.
Step 7: Bake to Perfection
Preheat oven to 375°F (190°C). Scoop 2-tablespoon portions of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake for 10-12 minutes until edges are golden but centers still look slightly underdone.
Nutritional Information
- Calories: 180 per cookie
- Protein: 2g
- Carbs: 22g
- Fat: 10g
- Fiber: 1g
- Sugar: 15g