Classic Chocolate Chip Cookies

  • Cook Time

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  • Ingredients
    2-1/2 cups all-purpose flour
    1 tsp. baking soda
    3/4 tsp. salt
    1 cup (2 sticks) unsalted butter, room temperature
    1 cup packed light brown sugar
    1/2 cup granulated sugar
    2 EGGS, room temperature
    1 tsp. vanilla
    1 pkg. (12 oz.) OR 2 cups semisweet chocolate chips
    1 cup walnuts, toasted, coarsely chopped

    Yields: 4 Servings

  • Nutritional Information

    Per Serving

    Calories: 136

    Total Fat: 8 g
    Saturated fat: 4 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 2 g

    Cholesterol: 18 mg
    Sodium: 68 mg
    Carbohydrates: 16 g
    Dietary Fiber: 1 g
    Protein: 2 g
    Vitamin A: 130 IU
    Vitamin D: 4.6 IU
    Folate: 16.4 mcg
    Calcium: 11.8 mg
    Iron: 0.7 mg
    Choline: 10.3 mg

Directions

  1. MIX flour, baking soda and salt in medium bowl.

  2. COMBINE butter, brown sugar and granulated sugar in mixer bowl. BEAT on medium speed until light and fluffy, about 3 minutes. ADD eggs and vanilla; beat on low speed until blended. Gradually ADD flour mixture, beating just until blended. STIR IN chocolate chips and walnuts.

  3. REFRIGERATE, covered, until firm, about 1 hour or overnight.

  4. HEAT oven to 375°F. DROP dough by tablespoonfuls, 2 inches apart, onto parchment paper-lined or ungreased baking sheets.

  5. BAKE in 375°F oven until lightly browned, 9 to 11 minutes. COOL on baking sheets 1 minute. REMOVE to wire racks; cool completely.

  6. VARIATIONS

  7. Cherry Dark Chocolate Chip Cookies: Substitute 2 cups dark chocolate chunks or chips for semisweet chocolate chips and add 1 cup dried sweet cherries. Makes 4 dozen.

  8. Peanut Butter Chocolate Chip Cookies: Add 1 cup creamy peanut butter with the butter in step 2. Omit walnuts. Makes 4-1/2 dozen.

  9. Blondies: HEAT oven to 375°F. Make dough; do not refrigerate. Spread dough in greased 15-1/2 x 10-1/2 x 1-inch jelly-roll pan. BAKE in 375°F oven until lightly browned, 20 to 25 minutes. COOL completely in pan on wire rack. Cut into 35 bars.

Insider Info

Classic chocolate chip cookies with a crunch!

Chilled dough is easier to handle and holds its shape better.

Cookie dough can be stored in the refrigerator up to 3 days or frozen up to 8 weeks.

Baked cookies can be frozen up to 4 months.