Classic Chocolate Chip Cookies
I’m never short of taste testers when the first warm batch of these cookies come out of the oven. My family loves them flecked with chocolate chips and walnuts. Served with a cold glass of low-fat milk, they’re pure heaven.
Makes40 cookies (1 cookie per serving)
Total Timeunder 1 hour
Make Ahead RecipeYes
Recipe Coursedessert, snack
Dietary Considerationdiabetic, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturebuttery, chewy, chocolatey, crisp, sweet
Type of Dishcookie
- ¾ cup (175 mL) butter, softened
- ¾ cup (175 mL) granulated sugar
- ½ cup (125 mL) packed brown sugar
- 2 eggs
- 2 tsp (10 mL) vanilla
- 1¾ cups (425 mL) all purpose flour
- ½ tsp (2 mL) baking soda
- ½ tsp (2 mL) salt
- 1½ cups (375 mL) semisweet chocolate chips
- Baking sheets, lined with parchment paper
Preheat oven to 350°F (180°C)
In a large bowl, using an electric mixer, cream butter with granulated and brown sugars until fluffy; beat in eggs and vanilla until smooth.
In another bowl, stir together flour, baking soda and salt. Beat into creamed mixture until combined; stir in chocolate chips.
Drop by tablespoonfuls (15 mL) about 2 inches (5 cm) apart onto cookie sheets.
Bake one sheet at time on middle rack in preheated oven for 10 to 12 minutes or until edges are firm. (Bake for the shorter time if you prefer cookies with a soft chewy center.) Cool for 2 minutes on baking sheets; remove to wire rack and cool completely.
Double Chocolate Chunk Cookies
Decrease all-purpose flour to 1 ½ cups (375 mL). Sift flour with ½ cup (125 mL) unsweetened cocoa powder and baking soda. Replace chocolate chips with white chocolate chunks instead.
2006 Johanna Burkhard