Homemade Chocolate Chip Cookies
Ingredients:
• 3 large eggs (room temperature)
• 1 cup granulated sugar
• 1 cup packed brown sugar (light or dark, depending on preference)
• 3 sticks (1 1/2 cups) unsalted butter, softened
• 3 cups all-purpose flour
• 2 teaspoons pure vanilla extract
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 4 cups semi-sweet chocolate chips (or mix of chips and chunks)
• 1 cup walnut pieces (optional, adjust to preference or omit if nut-free)
Directions:
1. Preheat the oven:
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats for even baking and easy cleanup.
2. Prepare wet ingredients:
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture is light and creamy (about 2-3 minutes).
3. Add eggs and vanilla:
Beat in the eggs, one at a time, ensuring each is fully incorporated. Add the vanilla extract and continue to mix until the batter is fluffy and smooth.
4. Combine dry ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening agents and prevents clumping.
5. Incorporate dry ingredients into wet mixture:
Gradually add the dry ingredients to the wet mixture, mixing on low speed. Scrape down the sides of the bowl as needed. Do not overmix; stop as soon as the flour is fully incorporated.
6. Add chocolate chips and nuts:
Fold in the chocolate chips and walnut pieces (if using) with a spatula or wooden spoon until evenly distributed throughout the dough.
7. Scoop cookies:
Use a small cookie scoop or tablespoon to portion out the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
8. Bake:
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers look just set. For softer cookies, err on the side of underbaking slightly.
9. Cool:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Success:
• Room temperature ingredients: Ensures even mixing and the perfect cookie texture.
• Chilling the dough (optional): For a thicker, chewier cookie, chill the dough for 30 minutes to an hour before baking.
• Customizing add-ins: Try swapping out some chocolate chips for white chocolate, butterscotch chips, or dried cranberries.
• Storage: Store cookies in an airtight container at room temperature for up to a week. You can also freeze baked cookies or raw dough for up to 3 months.
This recipe makes approximately 3 dozen cookies, depending on the size of your scoops. Enjoy with a glass of milk or your favorite hot beverage!