Classic Chocolate Chip Cookies
(recipe, Ethan Becker, Marion Rombauer Becker, Irma S. Rombauer)
These all-time favorites are reliably moist and chewy.
- 1 cup plus 2 tablespoons all-purpose flour
- ½ tsp. baking soda
- 8 Tbsp. (1 stick) unsalted butter, softened
- ½ cup sugar
- ½ cup packed light brown sugar
- 1 large egg
- ¼ tsp. salt
- 1½ tsp. vanilla extract
- 1 cup semisweet chocolate chips
- ¾ cup chopped walnuts or pecans (optional)
- Position a rack in the center of the oven. Preheat the oven to 375 degrees. Grease cookie sheets.
- Thoroughly whisk together the flour and baking soda.
- Beat the butter and sugars on medium speed until very fluffy and well blended. Add the egg, salt, and vanilla, and beat until well combined.
- Stir the flour mixture into the butter mixture until well blended and smooth. Stir in the chocolate chips and the nuts (if using).
- Drop the dough by heaping measuring teaspoonfuls onto the sheets, spacing about 2 inches apart. Bake, 1 sheet at a time, until the cookies are just slightly colored on top and rimmed with brown at the edges, 8 to 10 minutes; rotate the sheet halfway through baking for even browning. Remove the sheet to a rack and let stand until the cookies firm slightly, about 2 minutes. Transfer the cookies to racks to cool.
Culinate editor's notes: Boost these cookies with other flavor additions, such as 1/4 cup rolled oats and/or a little ground cinnamon. For lightly chocolatey cookies, add a couple of tablespoons of unsweetened cocoa powder to the dry ingredients; for super-chocolatey cookies, add 1/4 to 1/3 cup cocoa powder. You can also round out the chocolate flavor by adding up to 1 Tbsp. instant espresso powder.
For flatter cookies, bake the cookies as soon as you've made the dough. For chunkier cookies, wrap and chill the dough for at least 30 minutes before forming the dough into balls and baking the cookies. (Chilled dough will take a few minutes longer to bake than unchilled dough.)