Ingredients: |
Ingredients: 1 c. salted butter, softened
1 c. granulated sugar
1 c. light brown sugar, packed
2 t. pure vanilla extract
2 large eggs
3 c. unbleached, all purpose flour
1 t. baking powder
1 t. fine sea salt
2 c. chocolate chips (I like to use varying sizes and/or flavors)
1/2 c. walnut pieces (optional)
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Directions: |
Directions:Preheat oven to 375F. Line baking sheets with parchment paper and set aside. In a medium bowl, mix flour, baking soda, baking powder and salt. Set aside. In a large bowl, cream together butter and sugars until combined. Beat in eggs and vanilla until light and fluffy (about 1 minute). Mix in dry ingredients until just combined. Add chocolate chips and nuts and mix well.
Roll dough into balls and place them evenly spaced on your prepared cookie sheets. I use a 1.5 tbsp cookie scoop for consistency. If you like larger cookies, you can use 2-3 tbsp of dough per ball. Bake in preheated oven for 8-10 minutes. If baking two pans of cookies at the same time, I rotate the pans from top to bottom rack/vice versa about half way through. Remove from the oven when the cookies are just barely starting to turn brown, usually 8-9 minutes in. They won't look done but will continue to firm up as they sit on the baking pan for 2 to 5 minutes before moving to a cooling rack. DO NOT OVERBAKE! This is the secret to these cookies turning out so yummy!
Cookies can be stored in an air-tight container for up to five days or in the freezer for up to 2 months. But, let's be honest...they won't last that long! |
This recipe for Chocolate Chip Cookies -- Delish! is from