Few desserts are as timeless as a batch of homemade chocolate chip cookies, and Nancy B’s Classic Chocolate Chip Cookie Recipe captures that perfect balance of chewy centers, crisp edges, and rich chocolate in every bite.
Made with everyday pantry staples, these cookies come together quickly and fill your kitchen with the irresistible aroma of butter and vanilla.
What are Chocolate Chip Cookies by Nancy B’S?
Nancy B’s Chocolate Chip Cookies are a classic homemade treat that blend simple pantry ingredients into something truly special. They strike the perfect balance between chewy centers and golden, slightly crisp edges, with rich chocolate chips scattered throughout every bite.
This recipe doesn’t rely on complicated steps or unusual ingredients—just tried-and-true baking techniques that guarantee cookies with the nostalgic flavor and texture everyone loves.
Ingredients for Nancy B’S Chocolate Chip Cookies
These cookies come together with simple pantry staples, creating the perfect balance of chewy texture, buttery flavor, and rich chocolate in every bite.
- ½ cup (115 g) unsalted butter, softened to room temperature
- ½ cup (100 g) light brown sugar, firmly packed
- ½ cup (100 g) white granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cups (185 g) all-purpose flour
- 1 tablespoon (7–8 g) cornstarch
- ½ teaspoon (2–3 g) baking soda
- ½ teaspoon (2–3 g) salt
- 1 ½ cups (260 g) semisweet chocolate chips
- 1 cup (100 g) pecans, lightly toasted and roughly chopped (optional)
With these ingredients, you’ll have everything you need to bake a batch of cookies that are soft, chewy, and loaded with chocolatey goodness.
Kitchen Tools
Before you start mixing and baking, gather these simple tools to make the process smooth and stress-free.
- Mixing bowls (one large, one medium)
- Hand mixer or stand mixer (optional, but helpful)
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Fine-mesh sieve (for sifting dry ingredients)
- Small ice cream scoop or tablespoon (for portioning dough)
- Parchment paper
- Baking trays
- Wire cooling rack
With these basic tools on hand, you’ll be ready to cream, scoop, and bake your way to perfectly chewy chocolate chip cookies every time.
Step-by-Step Recipe: Nancy B’s Chocolate Chip Cookies
These cookies come together with simple steps that guarantee chewy centers, crisp edges, and plenty of chocolate in every bite. Follow this streamlined process for perfect results.
- Cream the base – In a large bowl, beat the softened butter with both sugars until light and fluffy. Mix in the egg and vanilla until smooth.
- Prepare the dry mix – In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually fold this into the butter mixture until just combined. Stir in the chocolate chips and pecans (if using).
- Shape the dough – Scoop about 2 tablespoons of dough per cookie, roll into balls, and place on a parchment-lined tray or plate. Chill for at least 1 hour. (You can also freeze the dough for later baking.)
- Bake the cookies – Preheat the oven to 325°F (162°C). Arrange the chilled dough balls on parchment-lined baking sheets, leaving space between each. Bake for 15–18 minutes, until the edges are golden brown.
- Cool and enjoy – Let the cookies cool on the tray before transferring to a wire rack. If baking from frozen, allow the dough balls to thaw for about 20 minutes before baking.
Fresh from the oven, these cookies are soft, chewy, and packed with chocolate—perfect for sharing or enjoying warm with a glass of milk.
Nutrition Facts of Nancy B’s Chocolate Chip Cookie
These homemade cookies are a sweet indulgence, offering the perfect balance of buttery richness and chocolatey goodness. Here’s an approximate breakdown per cookie (based on 24 cookies from the batch).
Nutrition Facts (per cookie)
- Calories: 210 kcal
- Carbohydrates: 27 g
- Protein: 2 g
- Fat: 11 g
- Saturated Fat: 6 g
- Cholesterol: 25 mg
- Sodium: 120 mg
- Fiber: 1 g
- Sugars: 18 g
These values are estimates and may vary depending on the exact ingredients used, portion size, and any optional add-ins like pecans.
5 Best Serving Ideas for Nancy B’s Chocolate Chip Cookies
Freshly baked chocolate chip cookies are irresistible on their own, but with a few creative touches, you can turn them into an even more memorable treat.
- Classic with Milk – Nothing beats the timeless pairing of warm cookies and a cold glass of milk.
- Ice Cream Sandwiches – Place a scoop of vanilla or chocolate ice cream between two cookies for a fun dessert.
- Cookie Crumble Topping – Crush cookies over yogurt, pudding, or ice cream for extra crunch.
- Dipped in Chocolate – Half-dip cooled cookies in melted chocolate and let them set for a bakery-style finish.
- With Fresh Fruit – Serve alongside strawberries or raspberries for a sweet-and-tart balance.
These simple serving ideas make Nancy B’s cookies versatile enough for everyday snacking, party platters, or even elegant dessert tables.
Nancy B’s Homemade Chocolate Chip Cookie Recipe
Equipment
- Mixing bowls (one large, one medium)
- Hand mixer or stand mixer (optional, but helpful)
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Fine-mesh sieve (for sifting dry ingredients)
- Small ice cream scoop or tablespoon (for portioning dough)
- Parchment paper
- Baking trays
- Wire cooling rack
Ingredients
- ½ cup unsalted butter, softened to room temperature (115 g)
- ½ cup light brown sugar, firmly packed (100 g)
- ½ cup white granulated sugar (100 g)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cups all-purpose flour (185 g)
- 1 tablespoon cornstarch (7–8 g)
- ½ tablespoon baking soda (2–3 g)
- ½ tablespoon salt (2–3 g)
- 1 ½ cups semisweet chocolate chips (260 g)
- 1 cup pecans, lightly toasted and roughly chopped (100 g)
Instructions
- Cream the base – In a large bowl, beat the softened butter with both sugars until light and fluffy. Mix in the egg and vanilla until smooth.
- Prepare the dry mix – In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually fold this into the butter mixture until just combined. Stir in the chocolate chips and pecans (if using).
- Shape the dough – Scoop about 2 tablespoons of dough per cookie, roll into balls, and place on a parchment-lined tray or plate. Chill for at least 1 hour. (You can also freeze the dough for later baking.)
- Bake the cookies – Preheat the oven to 325°F (162°C). Arrange the chilled dough balls on parchment-lined baking sheets, leaving space between each. Bake for 15–18 minutes, until the edges are golden brown.
- Cool and enjoy – Let the cookies cool on the tray before transferring to a wire rack. If baking from frozen, allow the dough balls to thaw for about 20 minutes before baking.
