Name: Best Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup butter, softened; 1 cup white sugar; 1 cup packed brown sugar; 2 eggs; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking soda; 2 teaspoons hot water; 1/2 teaspoon salt; 2 cups semisweet chocolate chips; 1 cup chopped walnuts

Why You’ll Love This Recipe

I love how these chocolate chip cookies come out soft and chewy with just the right balance of sweetness and texture. The golden brown edges give way to a gooey center filled with melty chocolate chips and crunchy walnuts. It’s a classic cookie that never fails to satisfy my sweet tooth, and it makes my kitchen smell like a bakery.

Best Chocolate Chip Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts

Directions

I start by preheating my oven to 350 degrees F (175 degrees C). In a large bowl, I cream together the softened butter, white sugar, and brown sugar until smooth. Then, I beat in the eggs one at a time and stir in the vanilla extract.

Next, I dissolve the baking soda in the hot water and add it to the batter along with the salt. After mixing in the flour, I fold in the chocolate chips and chopped walnuts. I drop large spoonfuls of dough onto ungreased baking sheets and bake for about 10 minutes, or until the edges are nicely browned.

Servings and timing

This recipe makes about 24 cookies. Each batch takes around 10 minutes to bake, with 15 minutes of prep time, totaling approximately 25 minutes from start to finish.

Variations

When I want to switch things up, I swap the semisweet chips for dark chocolate or white chocolate. Sometimes, I skip the nuts or add shredded coconut or dried cranberries for a different twist. For a healthier version, I occasionally use whole wheat flour or cut back a bit on the sugar.

storage/reheating

I keep my cookies in an airtight container at room temperature for up to a week. To enjoy them warm, I reheat them in the microwave for about 10-15 seconds. If I want to store them longer, I freeze them in a sealed bag for up to 3 months and thaw them at room temperature before serving.

FAQs

How do I keep chocolate chip cookies soft?

I store them in an airtight container with a slice of bread to keep them moist.

Can I freeze the cookie dough?

Yes, I scoop the dough into balls and freeze them on a baking sheet before transferring them to a freezer bag. Then I just bake them straight from the freezer.

What can I use instead of walnuts?

I sometimes substitute with pecans, almonds, or just leave the nuts out entirely.

Why did my cookies come out flat?

Flat cookies can result from too little flour or overly soft butter. I make sure to measure accurately and chill the dough slightly if needed.

Can I make these cookies gluten-free?

Yes, I use a 1:1 gluten-free flour blend to replace the all-purpose flour.

Conclusion

These chocolate chip cookies have become a staple in my baking routine. They strike the perfect balance of crisp and chewy, and they’re incredibly easy to whip up. Whether I’m baking for friends, family, or just myself, this recipe never disappoints.