Ingredients
Equipment
Method
- Gather Ingredients: Gather 1 cup unsalted butter, 1 ½ cups granulated sugar, 2 eggs, 2 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, and 2 cups of semi-sweet chocolate chips (or custom mix-ins)

- Cream Butter and Sugar: Cream the butter and sugar until light and fluffy using a hand mixer or stand mixer.

- Mix in Eggs: Add eggs one at a time, ensuring they are fully incorporated into the mixture.

- Prepare Dry Ingredients: In a separate bowl, mix the flour, baking soda, and salt together, and gradually add to the wet ingredients.

- Fold in Chocolate Chips: Gently fold in chocolate chips (or other desired mix-ins like nuts or candy pieces).

- Shape and Bake: Roll the dough into 2-tbsp balls, arrange them on the baking sheet, and bake at 350°F (175°C) for 10-12 minutes.


Notes
Chill the dough: Refrigerate the dough for 30 minutes before baking to prevent the cookies from spreading too much.

Custom Mix-ins: Feel free to swap chocolate chips with white chocolate chips, candy bars, or even caramel bits for variety.
Chewy vs. Crispy: For chewier cookies, bake for 9-10 minutes. For crispier cookies, bake for 12 minutes.
Freezing the dough: You can freeze the dough for up to 2-3 months. Let it thaw for 15-20 minutes before baking.

Custom Mix-ins: Feel free to swap chocolate chips with white chocolate chips, candy bars, or even caramel bits for variety.
Chewy vs. Crispy: For chewier cookies, bake for 9-10 minutes. For crispier cookies, bake for 12 minutes.

Freezing the dough: You can freeze the dough for up to 2-3 months. Let it thaw for 15-20 minutes before baking.
