How to Bake Chocolate Chip Cookies: A Step-by-Step Guide
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups semisweet and/or milk chocolate chips
- Optional: 1 cup chopped nuts
- Oven
- Mixing bowls
- Measuring cups and spoons
- Electric mixer (hand or stand)
- Baking sheets
- Parchment paper
- Cooling rack
- Spatula
Step-by-Step Instructions
Set your oven to preheat at 350°F (175°C). This ensures the oven is ready once your cookie dough is prepared.
- Preheating is crucial for even baking.
Line two baking sheets with parchment paper to prevent the cookies from sticking.
- Non-stick baking sheets can also work without parchment.
In a medium bowl, whisk together the flour and baking soda until well combined.
- Ensure no lumps in the flour for a smoother dough.
In a large bowl, use an electric mixer to beat the butter, granulated sugar, brown sugar, and salt on medium speed until light and fluffy, about 3 minutes.
- Ensure butter is at room temperature for easier mixing.
Add the eggs one at a time, beating well after each addition. Then mix in vanilla extract.
- Scrape down the sides of the bowl with a spatula for even mixing.
Gradually add the flour mixture to the butter mixture, mixing on low speed until combined.
- Add the flour slowly to prevent splattering.
Using a spatula, gently fold in the chocolate chips and nuts (if using) until evenly distributed.
- Overmixing can make the cookies tough.
Use a tablespoon or cookie scoop to drop dough balls about 2 inches apart onto the prepared baking sheets.
- Even-sized cookies bake more uniformly.
Place the baking sheets in the preheated oven. Bake until cookies are golden brown around the edges but still soft in the center, about 10–12 minutes.
- Rotate the baking sheets halfway through for even baking.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a cooling rack to cool completely.
- Cooling on the rack prevents cookie bottoms from becoming soggy.
- Ensure butter is properly softened; sitting out for about an hour usually does the trick.
- Using room temperature eggs helps the dough mix better.
- Be careful when handling hot baking sheets.
- Do not consume raw cookie dough due to potential risk of salmonella from the eggs.