Who can resist the smell of freshly baked chocolate cookies?

Whether you're baking a batch for guests or just treating yourself, chocolate cookies are a classic favorite that never disappoints.

With a few pantry staples and some simple steps, you’ll have warm, gooey cookies in no time!

<h3>How To Make</h3>

<b>Ingredients You’ll Need</b>

¾ cup granulated sugar

¾ cup packed brown sugar

½ teaspoon salt

<b>Optional:</b> 1 cup chopped nuts (like walnuts or pecans)

<b>Step-by-Step Instructions</b>

<b>1. Get the Oven Ready</b>

Preheat your oven to 350°F (175°C). Line your baking trays with parchment paper or a silicone mat to make cleanup easier and prevent sticking.

<b>2. Mix Butter and Sugars</b>

In a large bowl, beat the softened butter with the white and brown sugar until the mixture looks light and creamy—this usually takes a couple of minutes using a hand mixer.

<b>3. Add Eggs and Vanilla</b>

Add the eggs one at a time, mixing well after each. Then pour in the vanilla and stir until everything’s nicely blended.

<b>4. Combine Dry Ingredients</b>

In another bowl, whisk together the flour, baking soda, and salt. Slowly add this to your wet mixture, stirring gently until you’ve got a smooth dough. Don’t over-mix it!

<b>5. Add the Chocolate (and Nuts if You Want)</b>

Fold in the chocolate chips and nuts. Make sure they’re spread evenly through the dough so every bite has a little something special.

<b>6. Scoop the Dough</b>

Use a spoon or cookie scoop to place balls of dough on your baking tray. Leave about 2 inches of space between them so they have room to spread.

<b>7. Bake Until Golden</b>

Pop them in the oven for about 10–12 minutes. When the edges are golden but the centers still look a little soft, they’re ready. Let them finish cooking on the tray after you take them out.

<b>8. Cool and Enjoy</b>

Let the cookies sit for a few minutes before moving them to a wire rack to cool completely. If you try to move them too soon, they might fall apart (but still taste amazing).

<h3>Tips for Perfect Chocolate Cookies</h3>

<b>Use Room-Temp Butter:</b> Soft butter helps everything mix smoothly. Avoid using melted butter—it changes the texture.

<b>Don’t Pack the Flour:</b> Scoop flour into your measuring cup with a spoon, then level it off. Packing it in can make your cookies dry.

<b>Chill the Dough (Optional):</b> Want thicker cookies? Let the dough chill in the fridge for 30 minutes before baking.

<b>Store for Later:</b> Keep cooled cookies in an airtight container for up to a week, or freeze them for up to 3 months.

Making chocolate cookies from scratch is easier than it sounds—and way more satisfying than store-bought. Whether you’re sharing with friends or sneaking a midnight snack, these cookies hit the spot every time.