Best Chocolate Chip Cookies

0
671
*This post contains Amazon affiliate links.*

IMG_6960

Recently, I’ve had a ton of people ask me about my chocolate chip cookies.

They’re almost always the first to go at parties.

Can I let you in on a secret?

I use the recipe on the back of the Tollhouse chocolate chips bag.

Seriously.

(And that’s not a paid endorsement, peeps.)

Is it easy? (Hell, yeah!)

Does it make a mess? (Not so much.)

How long does it take? (About a half an hour, give or take.)

Are they really better than premade cookie dough from the grocery store? (OMG, yes!)

IMG_6946

These are a house fav!

This summer, impress your friends with your homemade cookie kung fu.

If you’re a non-baker, trust me: It’s way easier than you think.

IMG_6939

We like our cookies with ground walnuts, but if you’re anti-nut for any reason, just leave them out.

(If you do, add maybe a half-cup more chocolate chunks.)

IMG_6951

Best Chocolate Chip Cookies

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened (that’s 2 sticks here in the U.S.)
3/4 cup white sugar
3/4 cup dark brown sugar
1 teaspoon vanilla
2 large eggs
2 cups dark chocolate chips or chunks
1 cup chopped walnuts

Yields about 4 dozen cookies, depending on how you scoop them

Do a little prep

Preheat your oven to 375 degrees F.

Line 2 baking pans with parchment paper or silicone baking mats. Set them aside.

IMG_6929

If you don’t buy your walnuts chopped, you’ll need to smash them up yourself.

You could put them on a cutting board and chop them, but whenever I do this, I wind up with nuts flying all over the kitchen.

SO, I put them in a gallon-sized zip-top bag and bash them with a rolling pin or a wooden pestle.

IMG_6920

IMG_6921

IMG_6922

Make the pieces of walnut as large or small as you like.

Here’s what I usually do:

IMG_6923

Make the cookie dough

In the bowl of your stand mixer (or in a large mixing bowl if you’re mixing by hand), put the softened butter, brown sugar, white sugar, and vanilla.

Beat with your paddle attachment until well combined and fluffy.

IMG_6924

IMG_6926

IMG_6927

Toss in the eggs. Beat until well combined and fluffy.

IMG_6928
IMG_6931

Whisk the flour, baking soda, and salt together in a separate bowl.

Toss this dry mixture into the butter mixture. Beat until just well combined. (Go slowly at first, to avoid raising a cloud of flour.)

Just a note: Don’t beat the dough to death, you’ll make your cookies tough. When the dough is well combined (i.e. it looks uniform), stop.

(The longer you beat a dough with wheat flour, the more gluten the flour develops. More gluten = tougher dough. Great for bread, not so much for cookies.)

IMG_6932

IMG_6933

Toss in the nuts and chocolate chips/chunks.

IMG_6934

Beat until just combined.

IMG_6936

Scoop and bake the chocolate chip cookies

Once you’ve made your dough, scoop rounded teaspoons onto your prepared pans.

IMG_6940

Slide the pans into your pre-heated, 375-degree F oven.

Bake for 9-11 minutes, depending on how crisp you like them.

IMG_6941

Cool the cookies

When they’re done, yank the pans out of the oven.

Let the cookies cool on the pan for a minute or two, then transfer them off onto a rack to finish cooling.

Then, scoop and bake more cookies as directed above.

OR, wrap the rest of the dough in parchment paper and stick it in the fridge.

(Voila, cookies on demand! Just slice and bake at will, just like you would with store-bought dough.) I keep my dough in the fridge for a week, tops.

IMG_6952

IMG_6958

Enjoy!

Nutrition

Calories

485 cal

Fat

19 g

Carbs

65 g

Protein

15 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Best Chocolate Chip Cookies

Yields About 4 dozen cookies

These are a house fav. Impress your friends with your homemade cookie kung fu. If you’re a non-baker, trust me: It’s way easier than you think.

Save RecipeSave Recipe

Ingredients

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened (that’s 2 sticks here in the U.S.)
3/4 cup white sugar
3/4 cup dark brown sugar
1 teaspoon vanilla
2 large eggs
2 cups dark chocolate chips or chunks
1 cup chopped walnuts

Instructions

  1. Preheat your oven to 375 degrees F. Line 2 baking pans with parchment paper or silicone baking mats. Set them aside.
  2. In the bowl of your stand mixer (or in a large mixing bowl if you’re mixing by hand), put the softened butter, brown sugar, white sugar, and vanilla. Beat with your paddle attachment until well combined and fluffy.
  3. Toss in the eggs. Beat until well combined and fluffy.
  4. Whisk the flour, baking soda, and salt together in a separate bowl. Toss this dry mixture into the butter mixture. Beat until just well combined.
  5. Mix in the nuts and chocolate chips/chunks.
  6. Scoop rounded teaspoons onto your prepared pans.
  7. Slide the pans into your pre-heated, 375-degree F oven. Bake for 9-11 minutes, depending on how crisp you like them.
  8. When they’re done, yank the pans out of the oven. Let the cookies cool on the pan for a minute or two, then transfer them off onto a rack to finish cooling.
  9. Repeat until you've used up all your dough. Enjoy!
7.8.1.2
53
http://www.thehungrymouse.com/2015/05/31/best-chocolate-chip-cookies/


SHARE
Previous articleSpicy Basil Pork
Next articleSriracha & Honey Sticky Wings with Basil
Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie works as an advertising copywriter in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

LEAVE A REPLY