Classic Chocolate Chip Cookies
These are the old-fashioned classic cookies that generation after generation makes time and again. Although it’s the current fashion to leave the nuts out, I still like to leave them in once in a while. It reminds me of the ones my Mom used to make when I was a child. I believe that this recipe appears in classic cookbooks such as Betty Crocker, Red Rose Flour, and others. Although there are many good variations, this is the classic; the original. If you are looking for the best recipe for chocolate chip cookies, this is it. Try it; you won’t be disappointed.
They are easy. Stir ingredients together in the order listed, drop onto cookie sheets, and bake. If you need step by step pictures, please refer to my oatmeal chocolate chip cookies post. It’s basically the same but with more flour and no oatmeal. Here’s the recipe:
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup butter or margarine, softened
- 1 teaspoon vanilla
- 2 eggs
- 2 cups plus 2 Tbsp all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup coarsely chopped walnuts or pecans (optional)
- 1 package (12 ounces) semisweet chocolate chips (2 cups)
- Heat oven to 375ºF.
- Mix sugars, butter, vanilla and eggs in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts (if using) and chocolate chips.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.