Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat butter and sugars until creamy. Add eggs one at a time, then mix in vanilla.
- Gradually blend in dry ingredients.
- Stir in chocolate chips.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake 9–11 minutes until golden brown at edges.
- cool on baking sheet 2 minutes before transferring to wire rack.
Notes
- For extra depth, toast nuts (½ cup chopped walnuts or pecans) and stir in with chocolate chips.
- Don’t overbake — cookies continue cooking as they cool.
- Store in an airtight container at room temp for up to 5 days, or freeze dough for later.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 156 Kcal
- Sugar: 10g
- Sodium: 125mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 31mg
