Chocolate Chip Cookies
The classic chocolate chip cookie, tweaked so that they come out chewy rather than crispy.
Servings: 18 cookies
Equipment
- (2) baking sheets
- cooling rack
- medium-sized cookie scoop (optional)
Ingredients
- 2 1/4 cups all-purpose, unbleached flour
- 1 teaspoon baking soda fresh!
- 1 teaspoon kosher salt
- 1 cup unsalted butter
- 3/4 cup granulated white sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 12 ounces semi-sweet chocolate chips
- 1 cup walnuts, chopped optional
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a small bowl, combine flour, backing soda, and salt. Set aside.
- In a large bowl, beat butter, sugars, and vanilla together. Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Stir in chocolate chips and walnuts.
- Place dough in fridge and let cool for about 30 minutes to an hour.
- Line a baking sheet with parchment paper and drop the cookie dough in 1 1/2 tablespoon amounts on the baking sheet, making sure cookies are spaced apart in case they spread.
- Place dough back in fridge when not using to keep cool.
- Bake for 9-11 minutes, the longer the more crispy they become.
- Let stand for a minute to cool.
- Meanwhile, get a fresh baking sheet and line it with parchment paper. Repeat the steps for placing cookies on the baking sheet and place in oven to bake.
- Move the first batch to the cooling rack.
- When the second batch is ready, set aside to cool a bit. Depending on the size of your baking sheet, you may be done, or you may have additional batches to make. To ensure cookies are chewy, use a cool baking sheet and keep the dough in the fridge between batches.
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