Warning! If you had a New Year’s resolution to lose weight and are still sticking to it, don’t read any further!
This is the best chocolate chip cookie recipe I’ve tried. The cookies are are chewy in the middle and crispy around the edges. Try them; you’ll love them!
Chocolate Chip Cookies:
- 1 cup butter, softened
- 1.5 cups brown sugar
- 2 room temperature eggs*
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- .5 teaspoon salt
- 2 cups chocolate chips
- .5 cup chopped walnuts (optional)
In a medium bowl, cream the butter and sugar together. I like to do it by hand, but you can use an electric mixer. Add the eggs and vanilla and mix till combined. In a small bowl, mix the flour, baking soda, salt, chocolate chips and nuts if you’re using them. Add the dry ingredients to the wet ingredients and mix. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Once the dough is chilled, form it into balls. I like to use a 1-inch mini ice cream scoop to make the balls. So that I don’t eat too many cookies, I place the balls onto a baking sheet and freeze them. After they’re frozen, I store them in a freezer bag until I’m ready to bake them.
To bake, preheat the oven to 350 degrees. Place the cookie dough on a greased cookie sheet. Bake unfrozen dough for 10-12 minutes and frozen dough for about 15 minutes, until the cookies are slightly golden on top.
*Why are room-temperature eggs important? I always wondered why my cookie batter sometimes had a curdled appearance. The key was the eggs. Cold eggs cause the fat in the butter to harden, which will cause the emulsion that forms between the fat and the liquid in the eggs to break. Use room temperature eggs and this won’t happen. If you don’t have 20-30 minutes to wait for eggs to come to room temperature, soak them in warm water for a minute or two.