These homemade chocolate chip cookies combine butter, brown sugar, and semi-sweet chocolate chips for a classic texture that's soft and chewy when baked until golden brown. Walnuts are optional but add a satisfying crunch.
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Preheat oven to 375°F (190°C).
In a medium bowl, combine the flour, baking soda, and salt.
Whisk the dry ingredients together and set aside.
In the bowl of a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract.
Gradually beat in the flour mixture until just combined.
Stir in the semi-sweet chocolate chips.
If using, separate a portion of the dough and mix in the chopped walnuts.
Drop rounded tablespoons of dough onto an ungreased baking sheet.
Bake for 10 minutes, or until golden brown.
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Refresh room-temperature cookies by warming in a 300°F oven for 2–3 minutes.
Yes. Refrigerate the dough for up to 48 hours in an airtight container, then bake as directed. You may need to add 1–2 minutes to the bake time if baking from cold.
Your butter may be too warm or your dough too soft. Ensure butter is softened but cool, and chill the dough for 15–30 minutes before baking.
Yes. Use dark chocolate chips, milk chocolate chips, or a mix. You can also use chocolate chunks or melted chocolate folded into the dough.
Keep cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months.
Walnuts are optional. Omit them entirely, or substitute with chopped pecans, macadamia nuts, or an equal amount of additional chocolate chips.
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