May 15 was National Chocolate Chip Day (Not to be confused with National Chocolate Chip COOKIE Day, which is August 4), and I was seeing chocolate chip cookies all over social media. I’ve found that I’m highly susceptible to the power of suggestion … (a fact which some of my children utilize to manipulate me, but I digress) … so I couldn’t get these yummy treats out of my head. I had to make some.
I’ve got lots of wonderful chocolate chip cookie recipes, but sometimes I just crave the original one–off the yellow bag. I tweaked it, slightly … and only by way of improvement. I changed the ratio of sugars, added a little more flour, used unsalted butter, and increased the amounts of vanilla and salt … ALL GOOD THINGS!Remember this old jingle?They weren’t lying!
Okay then, the sooner we start, the sooner you’ll be eating some. So … let’s do this!
- 2 ½ cups flour
- 1 teaspoon baking soda
- 1 ½ teaspoons salt
- 1 cup (2 sticks) butter (softened to room temperature, NOT melted)
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs (room temperature)
- 1 ½ teaspoons vanilla extract
- 2 cups (12 ounces) semi-sweet chocolate chips
- 1 cup chopped walnuts (optional)
- Line cookie sheets with silicone mats or parchment paper, and preheat oven to 375 degrees F.
- In a small mixing bowl, whisk flour, baking soda, and salt, and set aside.
- In a large mixing bowl, combine sugars and butter, and beat until creamy. Add eggs and vanilla, and beat well. Stir in flour mixture until completely incorporated, and then add chocolate chips and nuts (if using). When completely mixed, drop by rounded tablespoon onto prepared baking sheets. Using clean fingers, press each dough ball half-way down.
- Bake ate 375 for 9 to 11 minutes or until golden brown. Cool on baking sheet for 2 minutes; remove to wire rack to cool completely.