There is not a unique ingredient or special technique in these cookies. This recipe is just a solid, yummy chocolate chip cookie. Sometimes you just need a simple standard recipe for things that are crowd pleasing favorites. How many people do you know that dislike chocolate chip cookies? Maybe someone who just does not desserts. People who are gluten free or allergic to an ingredient in the cookies still like chocolate chip cookies they just are not able to eat them.
Cookie batter is great for making ahead and storing in the freezer. You bake off just how many you need at a time and not have to make all 4 dozen. This way you don’t have 4 dozen cookies around calling your name every time you pass by the cookie jar. At Christmas time, I will make cookie dough batter as I have time, store in the freezer and when I need some for a present or a party I am going to, I take the batter out and bake off what I will use.
Chocolate Chip Cookies
Makes 4 dozen
1 cup sugar
1 cup firmly packed brown sugar
2 sticks of butter, softened
1 1/2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3 1/2 cups flour
2 cups semi-sweet chocolate chips (you will need to purchase (2) 12 oz pkgs. to get 2 cups
1 cup of chopped walnuts (optional)
Place butter, sugars, eggs and vanilla in the bowl of a mixer.
Turn the speed on stir or the lowest setting on your mixer and gradually add the flour, baking soda and salt. Stop and scrape to help all the ingredients to mix in well.
After, you have the dry ingredients in, turn mixer speed to medium and let it mix for about 30 seconds.
Measure the chocolate chips and nuts, if adding the nuts, and place in a bowl. Sprinkle a 1/2 tsp. flour and stir to coat the chips and nuts. This will help distribute the chips and nuts evenly through the batter.
Pour in the chocolate chips and nuts, if adding the nuts, and stir by hand with a spatula.
If you are going to bake the cookies the same day, Chill in the refrigerator for at least 1 hour.Preheat the oven to 350 degrees. To bake off the cookies, I like to use an ice cream scoop to portion out the cookies and give them some uniformity.
Bake them at 350 degrees for 11-12 minutes. It depends on your oven. I like the cookies to be a light brown when I take them out of the oven and I leave them to cool on the cookie sheet. The edges will be crispy and the center will be soft.
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