COOKIES WITH CHOCOLATE CHIPS

Here’s a delicious recipe for Chocolate Chip Cookies—crispy on the edges and chewy in the center, with just the right amount of chocolatey goodness in every bite. These cookies are perfect for any occasion, whether you’re baking for yourself, sharing with friends, or treating the family!

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Chocolate Chip Cookies Recipe

Makes about 24 cookies

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Ingredients:

For the Cookie Dough:

• 1 cup unsalted butter (226g), at room temperature
• 3/4 cup granulated sugar (150g)
• 3/4 cup brown sugar (165g), packed
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 1/4 cups all-purpose flour (280g)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips (340g)
• 1 cup chopped walnuts or pecans (optional, but recommended for added texture and flavor)

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Equipment:

• 2 baking sheets
• Parchment paper (optional for easy cleanup)
• Mixing bowls
• Electric hand mixer or stand mixer
• Cookie scoop or tablespoon
• Cooling rack

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Instructions:

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats for easy cookie removal and cleanup.

Step 2: Cream the Butter and Sugars

1. In a large mixing bowl, beat the butter with both granulated sugar and brown sugar using an electric mixer or stand mixer on medium speed. Cream the mixture for about 2-3 minutes, or until it becomes light and fluffy. This step is crucial for the texture of your cookies.

Step 3: Add the Eggs and Vanilla

1. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Continue mixing until fully combined. This will give the dough its smooth consistency and wonderful flavor.

Step 4: Combine Dry Ingredients

1. In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the leavening agent (baking soda) is evenly distributed throughout the flour, preventing any pockets of baking soda in your cookies.

Step 5: Add Dry Ingredients to Wet Ingredients

1. Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Be careful not to overmix, as this can lead to dense cookies.

Step 6: Stir in the Chocolate Chips and Nuts

1. Using a spatula or spoon, gently fold in the chocolate chips and nuts (if using) until evenly distributed throughout the dough. This is the fun part—lots of chocolatey goodness in every bite!

Step 7: Scoop the Dough

1. Using a cookie scoop or a tablespoon, scoop out heaping portions of dough (about 1.5 tablespoons per cookie) and place them on the prepared baking sheets. Space them about 2 inches apart to allow for spreading as they bake.

Step 8: Bake the Cookies

1. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft. The cookies will continue to firm up as they cool, so don’t worry if they seem a little underdone in the center.

Step 9: Cool the Cookies

1. Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire cooling rack to cool completely. This cooling time allows the cookies to set and become perfectly chewy.

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Notes:

1. Butter Temperature:

• Room Temperature Butter: Make sure your butter is at room temperature for the creaming process. Softened butter (not melted) creates a lighter and fluffier dough. If you forgot to leave the butter out, you can microwave it in short intervals at 10-second bursts to soften it, but do not melt it.

2. Brown Sugar vs. Granulated Sugar:

• Using a combination of brown sugar and granulated sugar gives these cookies their perfect balance of crisp edges and chewy centers. Brown sugar adds moisture and depth of flavor, while granulated sugar contributes to the crispness.

3. Chocolate Chips:

• You can mix different types of chocolate chips, such as semisweet, milk chocolate, or dark chocolate, depending on your preference. For extra richness, you can even add chocolate chunks.

4. Nuts:

• Nuts like walnuts or pecans are optional but add a wonderful texture and flavor contrast. If you’re not a fan of nuts, feel free to leave them out.

5. Measuring Flour:

• When measuring flour, make sure to spoon it into your measuring cup and level it off with a knife. Scooping directly from the flour bag can lead to too much flour, resulting in dry cookies.

6. Overmixing:

• Avoid overmixing the dough once you add the dry ingredients. Overmixing develops the gluten and can result in tough cookies. Mix until just combined.

7. Baking Time:

• Keep an eye on your cookies while baking. Depending on your oven, you may need to adjust the baking time by a minute or two. For softer cookies, bake them for less time. For crispier cookies, bake them a little longer.

8. Storage:

• Storage: These cookies can be stored in an airtight container at room temperature for up to 1 week. For longer storage, freeze them for up to 3 months. To reheat, just pop them in the microwave for 10-15 seconds, and they’ll be as good as fresh!

9. Freezing Dough:

• Freezing Cookie Dough: You can freeze the dough for later use. Scoop the dough into individual cookie portions and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a freezer bag. When you’re ready to bake, just place them directly on a baking sheet and bake for an additional 1-2 minutes longer than the original recipe time.

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Conclusion:

Chocolate Chip Cookies are a timeless treat that everyone loves. With this recipe, you’ll have soft, chewy, and buttery cookies with just the right amount of chocolate chips in every bite. Whether you enjoy them fresh out of the oven or stored for later, these cookies are sure to satisfy your sweet tooth. Get ready to indulge in these homemade delights—baking them is half the fun!