Prep 10 mins
Cook 12 mins
This is an awesome cookie worth the little extra work caused from only cooking 6 at a time and then cooling on paper toweling. You won't be disappointed, I guarantee it!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup unsalted butter, at room temperature
- 1 cup firmly packed light brown sugar
- 1⁄2 cup granulated sugar
- 3 teaspoons vanilla extract
- 1 teaspoon salt
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 2 cups chopped walnuts (optional)
- Preheat oven to 350°.
- Beat butter about 1 minute until fluffy.
- Add sugars, vanilla and salt; beat until thick and pale.
- Beat in egg until just blended.
- Mix flour and baking soda together.
- With spoon stir flour mixture into butter/sugar mixture.
- Stir in chocolate chips and nuts.
- Drop about 2 tablespoons dough per cookie on ungreased cookie sheet (6 per sheet).
- Bake for 10-12 minutes until golden brown around edges and only lightly browned on top.
- Cool on wire rack 2 to 3 minutes and then move to paper towels.
- Leave on towels for another 5 minutes before moving to wire rack to finish cooling.
- Be sure to completely cool cookie sheets before reusing.
This recipe is very good. Rich and buttery tasting. Crispy on the outside and moist and flavorful when you bite into it. The amount of ingredients when put together form a nice shaped cookie. Easy to make.
Not sure what went awrye with these, but they tuned out completely paper thin. I followed the recipe (although I did make a half recipe) and left off the optional walnuts. I tried to follow your directions and use 2Tbs of batter and six per sheet, but they ended up sticking a lot in the middles. So I ended up making them more like 1 tsp... they still sort of stuck. Luckily, BF likes his chocolate chip cookies very thin and crisp and the flavor in these were just fine. I didn't cool on paper towels- they were a little to crumbly for them to be moved around too much when they were hot. Not sure what went wrong, but we enjoyed them anyway.