Chocolate Chip Cookies
Warm, chewy, and utterly irresistible—these classic cookies are studded with generous chunks of rich semi-sweet chocolate, nestled in a buttery, vanilla-kissed dough. With just a hint of nutmeg for depth, each bite strikes the perfect balance between soft center and crisp edges. It’s comfort, sweetness, and a little nostalgia—all in one delicious cookie.
Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt ¼ tsp if using sea salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract or essence
- 1/2 tsp nutmeg freshly grated
- 1 cup semi-sweet chocolate chips
Optional Add-in
- ½ tsp cinnamon for warmth
- Flaky sea salt for sprinkling
- Chopped nuts or dark chocolate chunks for texture
Instructions
- Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together your flour, baking soda, salt and nutmeg. Set aside.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy—about 1–2 minutes using a hand mixer or whisk.
- Add the egg and vanilla extract, mixing just until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Fold in the chocolate chips (and any other mix-ins you like).
- Scoop your cookie dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.
- Bake for 9–11 minutes or until the edges are just golden and the centers look slightly underbaked (they’ll finish setting as they cool).
- Cool on the tray for 5 minutes, then transfer to a wire rack to finish cooling… or enjoy warm with a glass of milk.
Notes
- For a gooier cookie, slightly underbake and let the residual heat finish them off.
- Optional bake at 325 degrees for 15-20 minutes for a crispier cookie and 13-15 minutes for a softer cookie
- If using salted butter, reduce added salt to a pinch.
- Dough can be frozen into pre-scooped balls and baked straight from frozen—just add 1–2 minutes to bake time.
- Optional chilling
- No chill will get you a thin, crispy cookie
- Chilling with get you a soft, chewy cookie
