These Chocolate Chippers are the ultimate homemade cookie—chewy, gooey, and packed with rich chocolate flavor. Made with a simple dough that’s loaded with semi-sweet chocolate chips, these cookies are perfect for satisfying any chocolate craving. The secret to their irresistible texture is a perfect balance of soft centers and slightly crispy edges, creating the ultimate bite in every cookie. Whether you’re baking for a family treat, a bake sale, or just because, this recipe is sure to become a favorite in your kitchen. With ingredients you likely already have on hand, these cookies come together in no time and are sure to bring smiles to everyone who tastes them!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts or pecans (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes. This step helps to create a tender cookie texture.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can lead to tough cookies.
- Fold in the Chocolate Chips: Stir in the chocolate chips (and nuts, if using) with a spatula or spoon until evenly distributed throughout the dough.
- Scoop and Bake: Use a tablespoon or a cookie scoop to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press down lightly on the dough balls if you prefer a slightly thinner cookie.
- Bake: Bake for 9-11 minutes, or until the edges are golden and the centers are still soft. Keep an eye on them, as oven times may vary. They’ll continue to firm up as they cool.
- Cool and Serve: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Serve warm with a glass of milk, or store in an airtight container for up to a week.
