Name: Just Made These Homemade Chocolate Chip Cookies
Yield: 24 servings
Ingredients: 3 eggs; 1 cup granulated sugar; 1 cup packed brown sugar; 3 sticks real butter, softened; 3 cups all-purpose flour; 2 teaspoons vanilla extract; Walnut pieces (optional); 1 1/2 teaspoons baking soda; 4 cups semi-sweet chocolate chips; 3/4 teaspoon salt; Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.; In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.; Add the eggs, one at a time, and beat well after each addition. Stir in the vanilla extract.; In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.; Fold in the chocolate chips and, if desired, walnut pieces.; Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.; Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.; Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.; Cooking Time: 20 minutes | Servings: 24 cookies | Calories: 200 per cookie

Just Made These Homemade Chocolate Chip Cookies (OMG, They’re SO Good!)

Okay, so who doesn’t love a warm cookie fresh outta the oven? Seriously. It’s like a hug in cookie form, right? I mean, if you’re ever having a bad day, just whip up a batch of these bad boys and watch your worries melt away. 🍪✨

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, picture this: I’m in the grocery store, right? I’m grabbing stuff like it’s a race. 😅 You need 3 eggs — not large, not small, just medium-sized. Then, you gotta snag 1 cup of granulated sugar and 1 cup of packed brown sugar (don’t skimp on that brown sugar, it’s what makes ‘em chewy). Oh, and 3 sticks of real butter — softened, of course! I’ve made the mistake of using margarine before and, trust me, NEVER again!

Then it’s like a flour avalanche: 3 cups of all-purpose flour. You know the kind that gets everywhere? Next, grab 2 teaspoons of vanilla extract (I always use double the amount, but shhhh, that’s just me). Don’t forget about the walnuts if you’re feeling fancy! You’ll also want 1 ½ teaspoons of baking soda and 4 cups of semi-sweet chocolate chips — the more, the merrier! And finally, ¾ teaspoon of salt to balance all that sweetness.

So Here’s Why I Make This Constantly

So, here’s the scoop! (See what I did there?) 😜 I’ve been making these cookies since I was a kid, and let me tell you, they’ve saved many a family gathering. My friends and fam practically beg me to bring them to parties. One time, I made a batch for my cousin’s birthday, and they were gone before the candles were even blown out. Like, poof! Disappeared.

And it’s not just about the cookies, y’know? It’s the memories! I remember my grandma teaching me how to mix the ingredients and sneaking a few chocolate chips when she wasn’t looking. These cookies are my happy place!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, here’s the secret sauce (figuratively speaking, of course)—don’t overmix the dough. Seriously, just mix until everything is combined. If you get all crazy with the mixer, your cookies will end up tough instead of soft and chewy. Nobody wants that.

Don’t Mess This Up (My Top Tips)

1. Check the butter! It should be softened, not melted. Like, leave it out for a bit but don’t put it in the microwave unless you’re trying to make a butter soup.

2. Watch the baking time! I mean, I always say “10-12 minutes,” but you might wanna start checking at 10. Nobody wants burnt cookies. 😭

3. Cooling is key! Let them chill on the baking sheet first. If you rush ‘em to the rack, they might break apart.

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you actually manage to have leftovers (good luck with that!), just pop ‘em in an airtight container. They can chill at room temp for a few days, but honestly, I’ve never seen them last more than 24 hours. 😂

If You Liked This, You’ll Probably Like These Too

If you’re a cookie fanatic like me, you gotta try my classic oatmeal raisin cookies (they’re chewy, too!). Or how ‘bout some peanut butter cookies? And if you’re feeling adventurous, lemon bars are a total hit!

So, what’s your go-to cookie? Have you ever tried making these? Let’s chat about it! 🍪💕

Just Made These Homemade Chocolate Chip Cookies

Flavor-packed Just Made These Homemade Chocolate Chip Cookies with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time

Cook Time

Total Time

Category: Dinner

Yield: 24 servings servings

Ingredients

3 eggs

1 cup granulated sugar

1 cup packed brown sugar

3 sticks real butter, softened

3 cups all-purpose flour

2 teaspoons vanilla extract

Walnut pieces (optional)

1 1/2 teaspoons baking soda

4 cups semi-sweet chocolate chips

3/4 teaspoon salt

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

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs, one at a time, and beat well after each addition. Stir in the vanilla extract.

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

Fold in the chocolate chips and, if desired, walnut pieces.

Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Cooking Time: 20 minutes | Servings: 24 cookies | Calories: 200 per cookie