the classic recipe
Classic chocolate chip cookies
The chocolate chip cookie is the original — Ruth Wakefield's 1938 invention that defined an entire category of dessert. Golden-brown edges, chewy-soft center, pockets of melted semi-sweet chocolate in every bite, slight crisp from white sugar and depth from brown. The classic recipe has barely changed in 85+ years for a reason: it's perfect. Every American childhood has a memory of these cooling on a wire rack.
yields 60 servings·109 kcal per serving·cuisine American
The traditional recipe
Instructions
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a small bowl, whisk together the all-purpose flour (2¼ cups / 280 g), baking soda (1 tsp) and salt (1 tsp). Set aside.
In a large mixing bowl, beat the softened room-temperature butter (1 cup / 225 g) with the granulated sugar (¾ cup / 150 g), packed brown sugar (¾ cup / 165 g) and vanilla extract (1 tsp / 5 ml) on medium speed for 3 to 4 minutes, until light, fluffy and creamy.
Add the eggs one at a time, beating well after each addition until fully incorporated.
Gradually beat in the flour mixture on low speed in 3 additions until a smooth dough forms. Do not overmix.
Using a spatula or wooden spoon, stir in the semi-sweet chocolate chips (2 cups / 340 g) and chopped nuts (1 cup / 125 g, optional).
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing at least 2 inches apart.
Bake for 9 to 11 minutes, until the edges are golden brown. The centers will look slightly underdone — they firm up as they cool.
Remove from oven and let cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to finish cooling. Serve warm or at room temperature.
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