Chocolate Chip Cookies⚓︎

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1: In a medium bowl, whisk⚓︎

  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt

2: In a large bowl, combine⚓︎

  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed

3: Then⚓︎

  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups (12 oz) chocolate chips
  • 1 cup chopped nuts or additional 1-2 tbsp flour


  • Soften butter at room temperature
  • Preheat oven to 375F
  • In a small bowl, combine flour, baking soda, and salt (1)
  • In a large mixing bowl, combine butter and sugars until creamy using a hand mixer (2)
    • Add vanilla extract
    • Add eggs one at a time beating well
    • Beat in flour gradually
    • Stir in oats and morsels
  • Measure out rounded tbsp of dough on a light colored ungreased baking sheet
  • Bake 9-11 minutes until golden brown. Cool on a wire rack


  • Also see the alternative Chocolate Chip Oatmeal Cookies
  • The secrets to a fluffy cookie:
    • Aerate when creaming the butter and sugar
    • Ensure that the leavening agent is not expired
    • Beat the eggs separately, then evenly incorporate
    • Over-mixing when adding the dry ingredients can form gluten
    • Chill the dough for at least an hour or overnight to solidify the fats and minimize spreading when baking
    • Bake at a slightly higher 375F for a shorter time to have a quick rise that can avoid flat and dense cookies