Did you know that it is estimated that about half of all the cookies baked in the US are chocolate chip cookies? They've been a huge favorite since chocolate crunch cookies were created by Ruth Wakefield in the 1930s.
Chocolate chip cookies are always a hit! This is a classic recipe made with the addition of chopped walnuts or pecans. The recipe makes a big batch of about 5 to 6 dozen chocolate chip cookies.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup light brown sugar (firmly packed)
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup butter (or margarine, room temperature)
- 1 package (12 ounces or 2 cups) semisweet chocolate chips
- Optional: 1 to 2 cups chopped walnuts (or pecans)
- Heat the oven to 375° F (190° C/Gas 5). Grease two baking sheets lightly or line them with parchment paper or silicone baking mats.
- Sift flour, baking soda, and salt into a large bowl and stir to blend. Add the granulated and brown sugars, eggs, vanilla, and butter.
- With an electric mixer on medium speed, beat the mixture until smooth and well mixed, about 1 minute.
- Stir in the chocolate chips and chopped walnuts or pecans, if using.
- Drop by tablespoonful about 2 inches apart, onto the prepared baking sheets.
- Bake the cookies in the preheated oven for 10 to 12 minutes, or until browned.
- Remove the chocolate chip cookies to rack to cool.
Tips and Variations
Vary the flavors by adding different types of morsels. Try them with milk chocolate chips, a combination of peanut butter or butterscotch and chocolate chips, or add some toffee chips for extra crunch.