Best Chocolate Chip Cookies
Prep time
Cook time
Total time
Recipe type: Sweets, Cookies
Cuisine: American
Serves: 2 dozens
  • 2½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks) softened unsalted butter
  • ¾ cup white granulated sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 2 cups semi-sweet chocolate chips + ¼ cups for
  • 1 cup chopped nuts (optional)
  • Tools/Materials You'll Need:
  • Mixing bowls (1 small, 1 large)
  • Whisk/Fork
  • Wooden spoon
  • Ice cream scoop / tablespoon
  • Baking sheets
  • Parchment paper/silicone baking mats
  • Cooling rack
  1. Preheat oven to 375ºF (190ºC).
  2. Prepare 2 large baking sheets and line with parchment paper or silicone baking mat.
  3. In a small mixing bowl, combine flour, baking soda, and salt. Set aside.
  4. In a large mixing bowl, beat together softened butter, white sugar, brown sugar, and vanilla until creamy. Use an electric mixer if you want, but doing manually also works. Just use a wooden spoon and put some muscle in doing it.
  5. Add the eggs one at a time, beating well after each addition.
  6. Gradually add the flour mixture and stir until well-combined.
  7. Stir in chocolate chips and nuts.
  8. Use an ice cream scoop to scoop mixture onto prepared baking sheets. If you don't have an ice cream scoop, use a regular spoon and drop mixture by rounded tablespoons onto baking sheets.Place the remaining chocolate chips on the surface of the dough, about 5-6 pieces on each.
  9. Bake for 9-11 minutes on middle rack of the oven until golden turning baking sheet around halfway through to ensure even browning.
  10. Let cookies cool on baking sheet for 2 minutes, then transfer to cooling racks to cool completely.
  11. Serve with a cold glass of milk. Place remaining cookies in an airtight container. They stay fresh longer at room temperature (up to 3 days in my experience). If you plan to consume them later on, they stay fresh in the fridge for about a week and up to 2 months in the freezer.
Recipe by Russian Filipino Kitchen at