So I’ll keep this short and sweet (pun intended): You’ll never go wrong with a solid batch of chocolate chip cookies, and this is a recipe my mother swears by. Make them for your family, bake batch to win over the hearts of even your most unforgiving foes, or enjoy them on a solo date with Netflix…. because… #Quarantine.
Prep time: 15 minutes
Cook time: 9 minutes
Yields 5 dozen cookies.
- 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
- 3 teaspoons of vanilla extract
- 2 large eggs
- 1 cup chocolate chips
- 1/2 cup chopped walnuts
Preheat your oven to 375^F
In your mixer, blend your sugar(s), butter, vanilla & eggs on high for 2 minutes. Grab a separate bowl and mix together flour, baking soda, salt, chocolate chips and walnuts.
With the mixer on the low setting, mix your dry ingredients with the wet ingredients, carefully adding one spoon in at a time until everything is mixed evenly.
Grab a ice cream scooper, and drop 2 inch rounds onto ungreased baking sheets. Cook one sheet at a time. If you cook two sheets at a time, switch the top & bottom trays halfway through to ensure that everything is cooked evenly.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; then carefully use a spatulla to move the cookies to wire racks to cool completely.
Store them at room temperature in an airtight sealed container, or freeze them to preserve them long term. You’ll never want to use another cookie recipe again after this one!