Introduction
These Best Chocolate Chip Cookies are a timeless classic—soft, chewy, and packed with melty chocolate chips.
This foolproof recipe from tinsuf is straightforward and reliable, with no unusual ingredients or extra steps.
Whether for an afternoon snack, party platter, or cozy evening treat, these cookies are perfect every time.
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)
Instructions
Preheat oven to 350°F (175°C).
In a large bowl, cream together the softened butter, white sugar, and brown sugar until smooth and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Dissolve the baking soda in hot water, then add to the batter along with the salt.
Gradually mix in the flour until just combined. Stir in the chocolate chips and walnuts, if using.
Drop spoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for about 10 minutes, or until the edges are nicely browned but the centers remain soft.
Allow cookies to cool on the baking sheet for 2 minutes before transferring to wire racks to cool completely.
Troubleshooting & Consistency Tips
If cookies spread too much, chill the dough for 20 minutes before baking.
For softer cookies, slightly underbake and allow them to firm up on the sheet after baking.
Use room-temperature butter for best texture; overly melted butter will create flat cookies.
Measure flour accurately using the spoon-and-level method to prevent dense cookies.
Storage & Make-Ahead
Store cooled cookies in an airtight container at room temperature for up to 5 days.
To freeze, arrange unbaked dough balls on a sheet pan, freeze until firm, then transfer to a freezer bag for up to 3 months.
Bake straight from frozen, adding 1–2 minutes to the baking time.
Why This Recipe Works
The balance of white and brown sugar creates the perfect mix of crispy edges and chewy centers.
Dissolving the baking soda ensures even leavening, while a combination of quality chocolate chips and optional walnuts delivers rich, nutty flavor.
The result is a dependable, crowd-pleasing cookie that bakes perfectly every time.
Expert Tips
Swap semisweet chips for dark or milk chocolate to customize flavor.
Sprinkle flaky sea salt on top before baking for a gourmet touch.
Add ½ teaspoon cinnamon to the dough for subtle warmth.
For thicker cookies, refrigerate the dough for at least 1 hour before baking.
