🍪 Classic Chocolate Chip Cookies
Ingredients (makes about 24 cookies)
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2 ¼ cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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1 cup (2 sticks) unsalted butter, softened
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¾ cup brown sugar, packed
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½ cup granulated sugar
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2 large eggs
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2 tsp pure vanilla extract
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2 cups semi-sweet chocolate chips (or mix of milk/dark chocolate)
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Optional: ½ cup chopped nuts (walnuts or pecans)
Instructions
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Preheat the oven
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Set to 350°F (175°C). Line baking sheets with parchment paper.
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Mix dry ingredients
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In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
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Cream butter and sugars
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In a large bowl, beat butter, brown sugar, and granulated sugar until creamy and smooth (about 2–3 minutes).
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Add eggs and vanilla
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Beat in eggs one at a time, then add vanilla extract.
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Combine
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Gradually mix dry ingredients into the wet mixture until just combined — don’t overmix.
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Stir in chocolate chips (and nuts, if using).
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Shape and bake
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Drop rounded tablespoons (or use a cookie scoop) of dough onto prepared baking sheets, about 2 inches apart.
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Bake 9–11 minutes, until edges are lightly golden and centers still look soft.
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Cool
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Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
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💡 Tips for Perfect Cookies
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For chewier cookies, use more brown sugar than white sugar.
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For crispier cookies, bake 1–2 minutes longer.
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Chill the dough for 30 minutes before baking for thicker cookies.
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Sprinkle a pinch of sea salt on top right before baking for a gourmet touch.
Would you like me to give you a bakery-style version (thick, gooey, and extra chewy in the center)?
