Chocolate Chip Cookies
Crispy edges, gooey centers, and loaded with melty chocolate
Chocolate chip cookies are a timeless treat, and this version delivers everything you love—chewy middles, golden edges, and pools of rich chocolate. Perfect with a glass of cold milk or warm from the oven, these cookies are comfort food at its best.
Why You’ll Love These Chocolate Chip Cookies
They’re buttery, sweet, and packed with chunks of dark chocolate and crunchy hazelnuts. The brown sugar gives them depth and chew, while the vanilla adds that classic bakery aroma. Whether for a quick dessert, a bake sale, or a late-night snack, they never disappoint.
Ingredient Breakdown: What Each Part Does
- Butter: Adds richness and helps create soft centers and crispy edges.
- Sugar & brown sugar: A mix gives the perfect balance of crispness (white sugar) and chewiness (brown sugar).
- Vanilla sugar: Adds aroma and depth—use vanilla extract if preferred.
- Eggs: Bind the dough and add structure.
- Flour: Forms the base of the dough and holds everything together.
- Baking soda: Gives lift and a bit of spread.
- Chocolate: Go for good-quality dark chocolate—chunks melt better than chips.
- Hazelnuts: Add crunch and a slightly nutty contrast to the sweet dough.
Make-Ahead Tips
- Dough can be made in advance and stored in the fridge for up to 2 days.
- For longer storage, scoop dough balls and freeze—bake directly from frozen for an extra minute or two.
- Chilling the dough enhances flavor and reduces spreading.
Storage
Room temperature: Store in an airtight container for up to 1 week.
Freezer: Baked cookies or unbaked dough balls can be frozen for up to 2 months.
Time and Yield
Total time: 40–60 minutes
Servings: 20 cookies
Step-by-Step Instructions
1. Make the cookie dough
In a large bowl, beat together:
- 225 g (1 cup) butter, room temperature
- 180 g (¾ cup + 2 tbsp) white sugar
- 180 g (¾ cup + 2 tbsp) brown sugar
- 1 tsp vanilla sugar (or 1 tsp vanilla extract)
Beat until light and fluffy. Add 2 eggs, one at a time, mixing well after each. Then stir in:
- 350 g (2⅓ cups) flour
- 1 tsp baking soda
Chop 300 g dark cooking chocolate(or use chocolate chips) and 150 g hazelnuts(optional). Fold both into the dough.
2. Portion and shape
Use a tablespoon or cookie scoop to form even balls of dough. Place well apart on a baking tray lined with parchment paper.
3. Bake
Bake in the middle of the oven at 190 °C (375 °F) for 10–12 minutes, or until golden brown and the chocolate is melted. Let cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
Ingredients (Metric & US)
- 225 g (1 cup) butter, room temperature
- 180 g (¾ cup + 2 tbsp) sugar
- 180 g (¾ cup + 2 tbsp) brown sugar
- 1 tsp vanilla sugar (or 1 tsp vanilla extract)
- 2 eggs
- 350 g (2⅓ cups) flour
- 1 tsp baking soda
- 300 g (10½ oz) dark cooking chocolate or chocolate chips
- 150 g (1 cup) hazelnuts
Nutritional Info
Recipe total
Calories: 6901 kcal Fat: 384 g Protein: 102 g Carbohydrates: 722 g
Chocolate Chip Cookies
Ingredients
- 1 cup butter room temperature
- ¾ cup + 2 tbsp sugar (180 g)
- ¾ cup + 2 tbsp brown sugar (180 g)
- 1 tsp vanilla sugar (or 1 tsp vanilla extract)
- 2 eggs
- 2⅓ cups flour (350 g )
- 1 tsp baking soda
- 10½ oz dark cooking chocolate or chocolate chips (300 g)
- 1 cup hazelnuts (optional)
Instructions
Make the cookie dough
- In a large bowl, beat together: 1 cup butter, room temperature, ¾ cup + 2 tbsp white sugar, ¾ cup + 2 tbsp brown sugar, 1 tsp vanilla sugar (or 1 tsp vanilla extract)
- Beat until light and fluffy. Add 2 eggs, one at a time, mixing well after each. Then stir in: 2⅓ cups flour, 1 tsp baking soda.
- Chop 300 g dark cooking chocolate(or use chocolate chips) and 150 g hazelnuts(optional). Fold both into the dough.
Portion and shape
- Use a tablespoon or cookie scoop to form even balls of dough. Place well apart on a baking tray lined with parchment paper.
Bake
- Bake in the middle of the oven at 190 °C (375 °F) for 10–12 minutes, or until golden brown and the chocolate is melted. Let cool on the tray for a few minutes, then transfer to a wire rack to cool completely.