Makes approx. 40 cookies
2 1/2 C A-P Flour (You’ll have to figure this out by texture of the dough and how soft your “softened” butter is.)
1 C (2 sticks) butter, softened*When made with margarine, the cookies are a tad more fluffy (perhaps because of the higher melting point?) and they taste a tiny bit different. I say use whatever you have in the fridge (but I always use butter).
3/4 C sugar
1/2 C light brown sugar, packed
2 large eggs
1 tsp baking soda
1/2 tsp salt
3 tsp pure vanilla extract
2 C bittersweet chocolate chips or chopped chocolate (it’s worth it to spend a little extra $$$ for better chocolate)
*1/2 – 1 C walnuts optional (I really like nuts in my cookies but many people do not.)
1. Mix together all ingredients except flour and chocolate chips (and walnuts). I like to add everything in this order: butter, sugar, brown sugar (mix), eggs (mix), baking soda, salt (mix), vanilla. Mix as you go.
2. Add flour (I do it 1/2 C at a time) and mix.
3. Stir in chocolate chips (and walnuts).
4. Drop by spoonful onto ungreased cookie sheet lined with a silicone mat. Bake at 350 degrees on middle rack until tops of cookies are a light golden brown.
*A yummy variation of this recipe is to make the dough as usual but replace the chocolate chips with butterscotch chips and add pecans instead of walnuts.
*A white chocolate variation can be found here.
*A chocolate variation can be found here.
*I have also made this recipe using whole wheat flour, making the cookies a little heavier. I suggest only using 1 C ww flour if you decide to try this.
*If you would like to make larger cookies, like the ones found in coffee shops, lower the oven temp. to 325°F and bake 1/4 C sized globs of dough for about 20 minutes.
Store cookies with a piece of bread (for moisture).