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.
(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!)
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.
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.)
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.
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.
Make the pieces of walnut as large or small as you like.
Here’s what I usually do:
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.
Toss in the eggs. Beat until well combined and fluffy.
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.)
Toss in the nuts and chocolate chips/chunks.
Beat until just combined.
Scoop and bake the chocolate chip cookies
Once you’ve made your dough, scoop rounded teaspoons onto your prepared pans.
Slide the pans into your pre-heated, 375-degree F oven.
Bake for 9-11 minutes, depending on how crisp you like them.
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.