Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts (optional, but adds a delightful crunch)
Feel free to substitute the semi-sweet chocolate chips with dark or milk chocolate chips depending on your preference. If you’re making these for a nut-free crowd, simply omit the nuts without compromising the cookie’s delightful texture.
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper for easy cleanup.
- In a small bowl, combine the flour, baking soda, and salt. Stir them together to ensure even distribution.
- In a large bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture is light and fluffy. This should take about 3 minutes with an electric mixer.
- Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated.
- Gradually add the flour mixture to the butter mixture, beating slowly until combined. The dough will be thick and slightly sticky.
- Fold in the chocolate chips and nuts (if using) by hand with a spatula to prevent overmixing.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown but the centers are still soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International