A stack of chocolate chip cookies on a white napkin.
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Homemade Chocolate Chip Cookies

I baked cookies this weekend.

When I say that I’ve “baked” cookies, I do mean that I made them from scratch rather than slicing flat discs off a pre-packaged roll of refrigerated dough, placing them onto a lined cookie sheet and sliding them into a 375 degree oven for 9 to 11 minutes before pulling them out of the oven and triumphantly proclaiming to anyone within earshot, “Huzzah! I have baked cookies.”

Not that there’s anything wrong with that, and technically, that is the job.

But because I’m a little bit fancy, I do like to make my cookies from scratch. And I just haven’t found a better recipe than this one here.

A stack of chocolate chip cookies on a white napkin.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped walnuts

Instructions

  1. PREHEAT oven to 375° F.
  2. COMBINE flour, baking soda and salt in small bowl. In a large mixing bowl, beat butter, granulated sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. (For uniform sized cookies, I use this cookie scoop and pretty much love it.)
  3. BAKE at 375° F for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  4. STORE in an airtight container at room temperature two to three weeks or two months in the refrigerator. I’ve stored these in the freezer for up to six months by placing sheets of parchment or wax paper in between each layer of cookies in an airtight, freezer-safe container.

Tools needed

  • mixing bowls
  • whisk
  • electric mixer or hand mixer
  • measuring cups and spoons
  • cookie scoop
  • spatula
  • baking sheets
  • parchment paper
  • cooling rack

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Betty’s pro tips

  • Chill the Dough: Chilling the dough for at least an hour before baking helps the cookies maintain their shape and enhances the flavor.
  • Use High-Quality Chocolate: Opt for high-quality chocolate chips or chunks for the best flavor.
  • Room Temperature Ingredients: Ensure butter and eggs are at room temperature for even mixing.
  • Underdone is Perfect: Slightly underbake the cookies for a soft, chewy texture.

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