Chocolate chip cookie

Here’s a classic, soft‑centered, golden‑edged Chocolate Chip Cookie recipe — chewy, rich, and full of gooey chocolate chips. It’s a bakery-style favorite made simple at home!

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🍪 Best Chocolate Chip Cookies

Ingredients (Makes ~24 cookies):

• 1 cup (2 sticks / 226 g) unsalted butter, softened

• ¾ cup (150 g) brown sugar, packed

• ½ cup (100 g) granulated sugar

• 2 large eggs

• 2 tsp vanilla extract

• 2¼ cups (280 g) all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 2 cups (340 g) semisweet or dark chocolate chips

• Optional: ½ cup chopped walnuts or pecans

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Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Cream butter and sugars
   In a large bowl, beat butter, brown sugar, and white sugar together until light and fluffy (2–3 minutes).

3. Add eggs and vanilla
   Beat in eggs one at a time, then mix in vanilla.

4. Add dry ingredients
   In a separate bowl, whisk flour, baking soda, and salt. Gradually stir into wet ingredients.

5. Stir in chocolate chips (and nuts, if using).

6. Scoop and bake
   Drop by rounded tablespoon or cookie scoop onto prepared sheets.
   Bake for 9–11 minutes, until edges are golden but centers are still soft.

7. Cool
   Let cool on the pan for 2 minutes, then transfer to a wire rack.

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🔄 Tips & Variations:

• Chewier cookies: Use more brown sugar than white.

• Thicker cookies: Chill dough for 30–60 minutes before baking.

• Salted tops: Sprinkle a little sea salt on top before baking for a gourmet touch.

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Would you like a gluten-free, vegan, or giant bakery-style version?