Nancy B’s Homemade Chocolate Chip Cookie Recipe
These homemade cookies are buttery, chewy in the center, crisp at the edges, and filled with rich chocolate chips. Nancy B’s recipe is a true classic.
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.
