Chocolate Chip Cookies

Crisp at the edges, chewy in the middle and packed with semisweet chips. The cookie jar classic.

Prep

15 min

Cook

12 min

Total

27 min

Yield

36 cookies

Ingredients

2¼ cups all-purpose flour
1 tsp baking soda
1 tsp fine salt
1 cup unsalted butter (2 sticks), softened
¾ cup granulated sugar
¾ cup packed light brown sugar
1 tsp vanilla extract
2 large eggs
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

Method

Heat the oven to 375°F (190°C).
Whisk the flour, baking soda and salt in a small bowl.
Beat the butter, both sugars and vanilla until creamy, 2 to 3 minutes. Beat in the eggs one at a time.
Mix in the flour mixture on low speed until just combined. Stir in the chocolate chips and walnuts.
Drop rounded tablespoons of dough onto ungreased baking sheets, 2 inches apart.
Bake until golden at the edges, 9 to 11 minutes. Cool on the sheet for 2 minutes, then move to a rack.

Kitchen note

Chill the dough for a few hours or overnight. The cookies spread less and taste more like toffee.

Where it comes from

Ruth Graves Wakefield created the chocolate chip cookie at the Toll House Inn in Whitman, Massachusetts, around 1938.