Buttery Chocolate Chip Cookies
Ingredients
At a glance
Drop cookies
Recipes by ingredient/flavor
Makes
54 cookies
- 1 1/4 cups (2 1/2 sticks) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups plus 1 tablespoon all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups (12 ounces) bittersweet or semisweet chocolate chips
- 1 cup coarsely chopped walnuts or pecans (optional)
Steps
Preheat oven to 375°. Lightly grease or spray cookie sheets.
Cream butter and sugars on medium speed until well blended and smooth. Beat in eggs and vanilla.
Whisk together flour, baking soda, and salt. Add to butter-egg mixture and stir in to make a soft dough. Stir in chocolate chips and nuts.
Drop mixture by rounded tablespoonfuls onto baking sheets. Bake in the center of the oven for about 9 to 10 minutes, or until golden on the edges and bottoms. Let cool on baking sheets for a minute, then remove to racks to cool completely.
History of the chocolate chip cookie
Cream butter and sugars on medium speed until well blended and smooth. Beat in eggs and vanilla.
Whisk together flour, baking soda, and salt. Add to butter-egg mixture and stir in to make a soft dough. Stir in chocolate chips and nuts.
Drop mixture by rounded tablespoonfuls onto baking sheets. Bake in the center of the oven for about 9 to 10 minutes, or until golden on the edges and bottoms. Let cool on baking sheets for a minute, then remove to racks to cool completely.
History of the chocolate chip cookie
Additional tips
Store: In an airtight container
Freeze: Yes
Mail: Yes
Freeze: Yes
Mail: Yes
Reviews