Classic Chocolate Chip Cookies
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 dozen cookies
- Nutritional Information
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
MIX flour, baking soda and salt in medium bowl.
BEAT butter, brown sugar and granulated sugar in mixer bowl 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.
REFRIGERATE, covered, until firm, about 1 hour or overnight.
HEAT oven to 375°F. DROP dough by tablespoonfuls, 2 inches apart, onto parchment paper-lined or ungreased baking sheets.
BAKE in 375°F oven until lightly browned, 9 to 11 minutes. COOL on baking sheets 1 minute. REMOVE to wire racks; cool completely.
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.
Peanut Butter Chocolate Chip Cookies: Add 1 cup creamy peanut butter with the butter in step 2. Omit walnuts. Makes 4-1/2 dozen.
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.
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.
Make holiday baking easier: do it in advance~ Scoop and freeze cookie dough balls, then bake them off when the next cookie emergency arises.