|Nutritional Guidelines (per serving)|
Did you know that it is estimated that about half of all the cookies baked in the U.S. are chocolate chip cookies? The irresistible treats have been a huge favorite since chocolate crunch cookies were created by Ruth Wakefield in the 1930s. They've been delighting children and adults and finding their way into lunchboxes for generations. Chocolate chip cookies are always a hit!
This recipe is a classic formula made with the optional addition of chopped walnuts or pecans. The recipe makes a big batch of about 5 to 6 dozen chocolate chip cookies. Make extra and freeze them!
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup light brown sugar (firmly packed)
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract (pure)
- 1 cup butter (or margarine, room temperature)
- 2 cups semisweet chocolate chips (one 12-ounce bag)
- Optional: 1 to 2 cups chopped walnuts (or pecans)
Heat the oven to 375 F (190 C/Gas 5).
Lightly grease baking sheets or line them with parchment paper or silicone baking mats.
In a bowl, combine the flour, baking soda, and salt; stir to blend the dry ingredients thoroughly.
In a mixing bowl with an electric mixer on medium-high speed, beat the granulated and brown sugars with the butter until light and fluffy. Add the eggs, beating well after each addition. Beat in the vanilla extract.
Add the dry ingredients to the butter and sugar mixture and beat on medium speed just until blended.
Add the chocolate chips and chopped walnuts or pecans, if using. Fold until well incorporated.
Drop the cookie dough onto the prepared baking sheets by tablespoonfuls, leaving about 2 inches between cookies.
Bake the cookies in the preheated oven for 10 to 12 minutes, or until they are set and lightly browned.
Remove the chocolate chip cookies to a rack to cool.
Tips and Variations
Vary the flavors by adding different types of morsels or chips. Try them with milk chocolate chips, a combination of peanut butter or butterscotch and chocolate chips, or add some toffee or brickle chips for extra crunch.
Make-Ahead Tip: Mix the cookie dough up a day in advance, cover the bowl, and refrigerate it for an hour, overnight, or up to 24 hours. The long chilling time enhances the flavor and texture of the cookies, and they won't spread as much in the oven.
For a darker and more tender, cake-like cookie, replace the granulated and light brown sugars with 1 1/2 cups of dark brown sugar.
For a crispy exterior and tender center, bake the cookies at 425 F for about 8 to 10 minutes.
Adding corn syrup to the cookies produces a chewier center. Omit the granulated sugar and use 1 cup of brown sugar and 1/4 cup of corn syrup (light or dark).
For extra crispy chocolate chip cookies, bake them at 300 F for about 25 minutes.