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Prep 20 mins
Cook 30 mins
- 2 1⁄4 cups all-purpose flour, spooned and leveled
- 1 teaspoon kosher salt
- 1⁄2 teaspoon baking soda
- 1 cup unsalted butter, at room temperature (2 sticks)
- 1 1⁄4 cups packed light brown sugar
- 1⁄4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 12 ounces semi-sweet chocolate chips (2 cups)
- 1 cup chopped walnuts (optional) or 1 cup pecans, coarsely chopped (optional)
- Preheat oven to 350 degrees.
- Lightly butter two baking sheets.
- In a medium bowl, whisk together the flour, salt, and baking soda.
- In a large bowl, using an electric mixer, beat the butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. One at a time, beat in the eggs, then the vanilla. Reduce speed of mixer to low and gradually add the flour mixture, mixing until just combined (do NOT overmix). Mix in the chocolate chips and nuts, if desired, by hand.
- Drop heaping tablespoons of the dough onto the 2 prepared baking sheets, spacing them 2 inches apart.
- Bake, rotating the baking sheets halfway through, until golden around the edges but still soft in the center, 12 to 15 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.
This recipe is a tad less sweet than most chocolate chip cookie recipes. Your recipe doesn't call for salt but I decided to add a half teaspoon and it seemed to taste just fine. Thanks for posting. Made for New Kids On The Block cooking tag game.