Softened butter and two types of sugar are mixed with chocolate chips and baked until golden.
Author:Sofia
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:45 minutes
Yield:36 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Ingredients
Scale
1 cup (226 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
3/4 cup (160 g) packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups (280 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups (340 g) semisweet chocolate chips
1 cup (115 g) chopped walnuts or pecans, optional
Instructions
Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 2 minutes. Stop to scrape down the sides of the bowl.
Add the egg and vanilla extract to the butter mixture. Beat until the wet ingredients are smooth and well combined.
Add the all-purpose flour, baking soda, and kosher salt. Mix on low speed just until the dry ingredients disappear into the dough.
Fold in the semisweet chocolate chips and chopped nuts using a sturdy spoon or spatula.
Scoop the dough into rounded tablespoons and place them onto the prepared baking sheets, leaving 2 inches between each cookie.
Bake for 11 to 13 minutes, or until the edges are golden brown and the centers look slightly soft.
Let the cookies rest on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely.
Notes
Using room temperature butter helps the sugar blend evenly into the dough without leaving lumps.
Do not overmix the dough after adding the flour. Mixing just until the streaks disappear keeps the baked cookies tender.
Food safety: Baked goods containing raw eggs should reach an internal temperature of 160°F (71°C) to be safe to eat, which happens naturally as these bake.
Keywords: chocolate chip cookies, drop cookies, baking, dessert, chocolate