Classic Chocolate Chip Cookies

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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 dozen cookies

  • Nutritional Information

    Per Cookie

    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


  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.


    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.

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.

Make holiday baking easier: do it in advance~ Scoop and freeze cookie dough balls, then  bake them off when the next cookie emergency arises.