These Classic Chocolate Chip Cookies aren’t just cookies — they’re a little piece of happiness baked in your kitchen. Every bite is a harmony of buttery, slightly crisp edges and a soft, chewy center, with pockets of molten chocolate that melt luxuriously on your tongue. I love sprinkling a touch of flaky sea salt on top before baking; it gives the sweetness a gentle contrast and makes the chocolate really sing.
Baking these cookies is almost meditative for me — the aroma fills the kitchen, and I always catch myself sneaking a warm one while they’re still slightly gooey in the middle. Add a cup of your favorite tea or a cold glass of milk, and suddenly it’s not just a cookie; it’s comfort, nostalgia, and joy all in one. Perfect for gifting, sharing with loved ones, or simply enjoying as your own sweet moment of indulgence.
Servings: 12–14 cookies
Prep Time: 20 min
Cook Time: 12–14 min
Total Time: 34 min
Ingredients:
- 225 g unsalted European-style butter, softened
- 150 g light brown sugar
- 100 g caster sugar
- 2 large free-range eggs
- 2 tsp pure vanilla extract
- 1 tsp finely grated orange zest (optional, for depth)
- 300 g all-purpose flour
- 1 tsp baking soda
- ½ tsp fine sea salt
- 200 g high-quality dark chocolate chunks or chips
- 50 g toasted walnuts or pecans (optional, for crunch)
- Flaky sea salt, for sprinkling
Instructions:
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and caster sugar until light, creamy, and airy.
- Beat in the eggs one at a time, followed by the vanilla extract and orange zest if using.
- In a separate bowl, whisk together the flour, baking soda, and fine sea salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined — do not overmix.
- Fold in chocolate chunks and nuts evenly. The dough should be thick, rich, and slightly glossy.
- Using a cookie scoop or spoon, place heaped tablespoons of dough on the prepared tray, leaving space for spreading.
- Sprinkle a tiny pinch of flaky sea salt on top of each cookie for that extra flavor pop.
- Bake for 12–14 minutes, until the edges are lightly golden and the centers are still soft.
- Let the cookies cool for 5 minutes on the tray, then transfer to a wire rack. They will firm up slightly while staying chewy inside.
Nutritional Values (per cookie, approx.):
- Calories: 230 kcal
- Protein: 3 g
- Carbs: 28 g
- Fat: 13 g
- Fiber: 2 g
- Sugar: 17 g
Chef’s Note:
I’ve always believed that even the simplest cookie can be elevated with small touches — quality butter, chunky chocolate, a hint of citrus, and just a sprinkle of sea salt. It’s amazing how such small details can transform a classic into something extraordinary. These cookies are my little weekend ritual — a moment to slow down, enjoy the process, and share a bite of joy with whoever’s around.