Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies


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

  2. 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.

  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.


  • 2 large EGGS, room temperature
  • 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
  • 1 tsp. vanilla
  • 1 pkg. (12 oz.) OR 2 cups semi-sweet chocolate chips
  • 1 cup walnuts, toasted, coarsely chopped


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.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.