Chocolate Chip Cookies
Makes about 6 dozen cookies
I guess everyone has their favorite traditional chocolate chip cookie recipe. This is mine. For optimum flavor, use a good quality chocolate. I prefer bittersweet, but semisweet is fine. See the quick and easy pan cookie variation below, which produces soft bar cookies. For a double chocolate chip cookie, as well as a meringue version, see the similar and related recipes.
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, preferably unsalted, room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 1 bag (11 to 12 ounces) semisweet or bittersweet chocolate chips
- 1 cup chopped toasted walnuts (see notes below)
Preheat oven to 375° F. Combine flour, baking soda and salt; set aside. Combine butter, sugar, brown sugar and vanilla; beat until creamy. Add eggs and beat until well combined. Gradually add flour mixture. Stir in chocolate chips and nuts. Drop by teaspoons onto ungreased cookie sheets. Bake 8-10 minutes.
Notes: Toast 1-1/2 cups walnut halves or pieces on a baking sheet in a 350° F oven for about 7 minutes, being very careful not to let them burn, and then chop. You will end up with about one cup chopped nuts. Store cooled cookies in an airtight container for up to three weeks or in the freezer for up to six months, although I have kept them successfully for one year.
Pan Cookie Variation: Prepare dough as directed above. Spread into greased 15-1/2x10-1/2x1-inch baking pan. Bake at 375° for 20-25 minutes. Cool; cut into squares.