A favorite chocolate chip cookie recipe of ours that is sure to be a hit with your family as well.
We are cookie lovers...we admit, but tell me what in life is better than a warm chocolate chip cookie fresh from the oven and an ice cold glass of milk straight from the fridge?
These cookies are soft, and chewy and if you bake them until the edges just begin to turn brown they will have a crisp bite. The carmelized edges provide both a flavor and texture contrast as you sink your teeth into these rich and chewy cookies.
We are big fans of nuts and will almost always add walnuts, pecans, or whatever we happen to have in the pantry. The nuts are optional and remove them if you like. For added flavor, try toasting the nuts for 5 to 10 minutes in a 375 degree oven.
- 2 1/2 Cups All Purpose Flour
- 2 Large Eggs
- 1 Cup Unsalted Butter - Room Temperature
- 3/4 Cup Brown Sugar - Firmly Packed
- 3/4 Cup Sugar
- 1 Baking Soda
- 1/2 Tsp Salt
- 2 Tsp Pure Vanilla Extract
- 2 Cups Semi-Sweet Chocolate Chips
- 1 Cup Walnuts
Preheat oven to 375 degrees
In a medium bowl, whisk the flour, salt, and baking soda and set aside.
In mixer bowl cream butter and sugars until light and fluffy using paddle attachment (approx 3 min.).
Add the eggs one at a time and beat until well incorporated.
Add flour to the butter mixture in thirds. Mix just until flour is blended - do not over mix.
Scrape down the bowl as needed.
Mix in chocolate chips and walnuts by hand using spoon or spatula.
Using an ice cream scoop or spoon, drop 2 ounces of cookie dough on parchment lined baking sheet.
Place in center of the oven and bake for 12 to 14 minutes or until edges begin to brown.