Perfectly Chewy Homemade Chocolate Chip Cookies

Serving: These cookies are best served fresh and warm, but they can also be enjoyed the next day with a glass of milk!

Storage: Store any leftover cookies in an airtight container at room temperature for up to a week. You can also freeze the cookie dough for later use, shaping the dough into balls and freezing them on a baking sheet before transferring them to a bag.

Variations:

Nut-Free: If you prefer nut-free cookies, simply leave out the walnut pieces and enjoy a classic chocolate chip cookie.

Double Chocolate: For an extra chocolatey treat, add 1/4 cup of cocoa powder to the dry ingredients and use chocolate chunks instead of chocolate chips.

FAQ:

Can I use margarine instead of butter? While butter gives these cookies the best flavor and texture, you can use margarine as a substitute if you prefer. The cookies may be slightly softer with margarine.

Can I make these cookies smaller or larger? Yes, you can adjust the size of the cookie dough balls depending on your preference. Just be sure to adjust the baking time accordingly—smaller cookies will bake faster, while larger ones may need a few extra minutes.

How do I know when my cookies are done? The cookies are done when the edges are golden brown, and the center is still soft. Don’t worry if they look a bit underbaked when you pull them out—the residual heat will continue to cook them as they cool.

Enjoy these delicious homemade chocolate chip cookies—they’re sure to satisfy your sweet tooth!