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To make perfect chocolate chip cookies, you'll need some key ingredients. Here’s what you need: - 1 cup unsalted butter, softened - 3/4 cup brown sugar, packed - 1/4 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 1/4 cups all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon sea salt - 1 cup dark chocolate chips (at least 70% cocoa) These ingredients create a rich, buttery dough with a chewy center. The dark chocolate gives each bite an intense flavor. You can easily customize your cookies with a few optional ingredients. Here are some ideas: - 1/2 cup chopped walnuts - Flaky sea salt for garnish Adding walnuts gives a nice crunch. The flaky sea salt enhances the sweetness of the chocolate. Feel free to mix in your favorite nuts or even dried fruit for extra flavor. If you have dietary needs, you can still enjoy chocolate chip cookies. Here are some substitutions: - Vegan: Use vegan butter and flax eggs instead of regular eggs. - Gluten-Free: Substitute all-purpose flour with a gluten-free blend. These swaps help you keep the chewy texture while making the cookies fit your diet. You can still enjoy delicious treats without missing out! For the full recipe, check out the details above. First, gather your ingredients. You need: - 1 cup unsalted butter, softened - 3/4 cup brown sugar, packed - 1/4 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 1/4 cups all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon sea salt - 1 cup dark chocolate chips (at least 70% cocoa) - 1/2 cup chopped walnuts (optional) - Flaky sea salt for garnish Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. In a large bowl, cream the softened butter, brown sugar, and granulated sugar. Mix until light and fluffy, about 2-3 minutes. Next, add the eggs one at a time. Mix well after each egg. Add the vanilla extract and blend until combined. In a separate bowl, whisk together the flour, baking soda, and sea salt. Gradually mix the dry ingredients into the wet mixture. Stop mixing when just combined. This helps keep your cookies soft. Now, fold in the dark chocolate chips and walnuts, if you chose to add them. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet. Leave enough space between each cookie. They will spread while baking. Before baking, sprinkle a pinch of flaky sea salt on top of each cookie. This adds a nice touch! Bake in the preheated oven for 10-12 minutes. Look for golden brown edges and soft centers. This is key for that perfect soft and chewy texture. After baking, allow the cookies to cool on the baking sheet for 5 minutes. This step helps them firm up a bit. Then, transfer the cookies to a wire rack to cool completely. For serving, arrange them on a decorative plate. Enjoy them warm with a glass of milk or coffee. You can find the full recipe [here](#). To get that perfect soft and chewy texture, use room temperature butter. This helps create a great blend with the sugars. Cream the butter and sugars until they feel light and fluffy. Mix only until combined when adding flour. Over-mixing can lead to tough cookies. Baking time is key too. Take them out when the edges turn golden but the centers still look soft. One common mistake is using cold butter. This won’t mix well and will affect the texture. Another issue is not measuring flour correctly. Too much flour makes cookies dry. Don’t skip the sea salt on top. It enhances the flavors and balances the sweetness. Lastly, don’t overcrowd the baking sheet. Cookies need space to spread. To keep cookies fresh, store them in an airtight container. They stay soft for days that way. For longer storage, freeze them. Just make sure to wrap them well. When you want them warm, pop them in the oven at 350°F for a few minutes. This brings back their soft, chewy goodness. You can also microwave them for about 10 seconds, but be careful not to overheat. Enjoy your cookies as they were meant to be! For more on making these cookies, check out the Full Recipe. {{image_2}} You can choose between classic milk chocolate and rich dark chocolate. The classic version is sweet and creamy. It brings back childhood memories. Dark chocolate has a bold taste, with a hint of bitterness. I love using dark chocolate chips, especially those with 70% cocoa or more. They add depth and contrast to the sweet cookie dough. For a fun twist, mix both types of chocolate. This combo makes for a delightful surprise in every bite. Want to switch things up? Add nuts or spices to your cookies. Chopped walnuts or pecans give the cookies a nice crunch. They also add a warm, nutty flavor. You can also try adding a pinch of cinnamon or a dash of sea salt. These additions elevate the taste. If you want a fruity twist, fold in some dried cherries or cranberries. This adds a chewy texture and a burst of flavor. Each option brings a new life to the classic recipe. You can easily modify this recipe for special diets. For a vegan option, replace the butter with coconut oil. Use flax eggs instead of chicken eggs. To make gluten-free cookies, swap all-purpose flour with almond or oat flour. These swaps work well and still taste great. You can experiment and find the best fit for your needs. Just remember, the texture might change slightly. For more ideas, check the Full Recipe related to adaptations. To keep your cookies soft and chewy, store them in an airtight container. Place a slice of bread in the container. The bread adds moisture and helps the cookies stay fresh. You can also use parchment paper between layers of cookies. This keeps them from sticking together. Freezing cookie dough is easy. First, scoop the dough into balls. Place the balls on a baking sheet. Freeze until firm, about 1-2 hours. Then transfer the dough balls to a freezer bag. Label the bag with the date and type of cookie. This way, you can enjoy fresh cookies later. To thaw frozen cookie dough, move it from the freezer to the fridge overnight. If you need cookies fast, you can bake them straight from the freezer. Just add a minute or two to the baking time. For reheating baked cookies, pop them in the microwave for about 10-15 seconds. This brings back the soft, warm texture. Enjoy your homemade treats with every bite! Chocolate chip cookies stay fresh for about one week at room temperature. Place them in an airtight container to keep them soft. You can also store them in the fridge for longer life. Just remember, cold cookies might lose their soft feel. Yes, you can use oil instead of butter. The cookies may spread a bit more, but they will still taste great. Use a little less oil than the butter amount. For example, if the recipe calls for one cup of butter, use about three-quarters cup of oil. If your dough feels sticky, add a bit more flour. Start with one tablespoon and mix it in. Keep adding until the dough holds together but is still soft. You want it to be easy to scoop but not too wet. To get chewy cookies, use more brown sugar than white sugar. Brown sugar adds moisture. Also, try chilling the dough for at least an hour before baking. This helps the cookies stay thicker and chewier. You can find the full recipe for my decadent dark chocolate chip cookies to see all the tips in action! Now you know how to make the best chocolate chip cookies. We covered key ingredients, step-by-step baking, and tips for the perfect cookie. You can customize your cookies to fit any diet. Remember to store them properly to keep them fresh. With these tips, you can enjoy delicious cookies anytime. Happy baking!

Chocolate Chip Cookies

Indulge in these decadent dark chocolate chip cookies that will satisfy your sweet cravings! With rich dark chocolate and a hint of flaky sea salt, this easy recipe makes about 24 delicious cookies in just 30 minutes. Perfect for sharing or enjoying with a cozy cup of coffee, these treats are sure to impress. Click to discover the full recipe and bake your way to cookie bliss today!
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Ingredients
  

1 cup unsalted butter, softened

3/4 cup brown sugar, packed

1/4 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 cup dark chocolate chips (at least 70% cocoa)

1/2 cup chopped walnuts (optional)

Flaky sea salt for garnish

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

      Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and mix until combined.

        In a separate bowl, whisk together the flour, baking soda, and sea salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

          Fold in the dark chocolate chips and chopped walnuts (if using) until evenly distributed.

            Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading.

              Sprinkle a pinch of flaky sea salt on top of each cookie for an extra flavor boost.

                Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown while the centers remain soft.

                  Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 mins | Total Time: 30 mins | Servings: About 24 cookies

                      - Presentation Tips: Arrange the cookies on a decorative plate and serve warm with a glass of milk or coffee for a delightful treat.