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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.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill - optional 20 minutes
Total Time 55 minutes
Course Dessert, Snack
Cuisine American
Servings 12 Cookies

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