About the Recipe
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Ingredients
Dry ingredients: All-purpose flour, baking soda, and salt.
Wet ingredients: Softened butter, granulated sugar, packed brown sugar, vanilla extract, and large eggs.
Mix-ins: Semi-sweet chocolate chips and optional chopped nuts.
Steps
Preheat the oven to 375°F.
Combine the dry ingredients (flour, baking soda, and salt) in a small bowl.
Cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Add the vanilla extract and eggs to the creamed butter and sugar, mixing well after each egg.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
Stir in the chocolate chips and any nuts.
Drop rounded tablespoons of dough onto ungreased baking sheets.
Bake for 9 to 11 minutes, or until the edges are golden brown.
Cool the cookies on the baking sheets for a few minutes before moving them to a wire rack to finish cooling.
Preparation
For a chewy cookie: Recipes may use melted butter, a higher ratio of brown sugar to white sugar, and an extra egg yolk. The dough is often chilled for at least 30 minutes to an hour to prevent spreading. Adding cornstarch can also increase softness.
For a gooey center: Some variations use melted butter to prevent spreading and a higher proportion of dark brown sugar. Baking the cookies for a shorter time, just until the edges are golden, leaves the center slightly underdone and soft.
For browned butter cookies: Toasting the butter until it's golden brown and nutty adds a richer, more complex flavor to the dough.
Common tips and tricks
Use room-temperature eggs and softened butter to help them blend smoothly with the sugar for a uniform dough.
Properly measure the flour by spooning it into the measuring cup and leveling it with a knife. Scooping it directly from the bag can lead to an excess of flour, resulting in a dry cookie.
Avoid overmixing the dough, especially after adding the flour. Overmixing can lead to excess gluten development, which results in a tougher, less tender cookie.
Use parchment paper or a silicone baking mat for easier cleanup and more even baking.
Consider chilling the dough, which solidifies the butter and allows the flavors to meld. This prevents the cookies from spreading too thin and can lead to a chewier final product.
For visual appeal, press a few extra chocolate chips on top of the dough balls just before baking.
Add flaky sea salt to the top of the cookies as soon as they come out of the oven for a salty-sweet contrast.