World's Best Chocolate Chip Cookies
Classic chocolate chip cookies with perfectly chewy centers and crispy edges, loaded with chocolate chips and optional walnuts.
Equipment
Ingredients
Dry Ingredients
all-purpose flour (sifted)
280 g
baking soda
1 tsp
salt
1 tsp
Wet Ingredients
unsalted butter (softened, room temperature)
225 g
granulated sugar
200 g
brown sugar (packed)
220 g
large eggs (room temperature)
2 pcs
vanilla extract
2 tsp
Add-ins
chocolate chips (semi-sweet)
350 g
walnuts (chopped)
120 g
Instructions
Preheat oven
Preheat oven to 190°C and line baking sheets with parchment paper.
Cream butter and sugars
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs and vanilla
Beat in eggs one at a time, then mix in vanilla extract until well combined.
Combine dry ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
Combine wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Add chocolate chips and nuts
Fold in chocolate chips and chopped walnuts until evenly distributed throughout the dough.
Chill the dough
Cover the bowl and refrigerate the cookie dough for at least 30 minutes to prevent spreading.
Portion the cookies
Scoop dough using a cookie scoop or tablespoon and place rounded balls 5cm apart on prepared baking sheets.
Bake the cookies
Bake for 10-12 minutes until edges are golden brown but centers still look slightly underdone.
Cool the cookies
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Original recipe
Storage
Store in airtight container. Dough can be frozen for up to 3 months.
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