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Best-Ever Chocolate Chip Cookies




Source of Recipe


Unknown


List of Ingredients




2 c. all-purpose flour
1-1/4 t. salt
3/4 t. baking soda
2 sticks (8 oz.) unsalted butter, at room temperature
1 c. sugar
2/3 c. (packed) light brown sugar
2 t. pure vanilla extract
2 large eggs
2 c. chocolate chips
1 c. finely chopped walnuts or pecans

Recipe



Center a rack in the oven and preheat oven to 375 degrees F.
Line a few baking sheets with parchment or silicone mats.
Whisk together flour, salt, and baking soda.

In a stand mixer (or with a hand mixer), beat butter on medium speed for about 1 minute, until smooth.
Add the sugars and continue to beat for another 2 minutes, until well blended; beat in the vanilla.
Add the eggs, one at a time, and beat for 1 minute after each egg goes in.
Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated.
On low speed, mix in the chocolate and nuts. (At this point, the dough can be covered and refrigerated for up to 3 days or frozen, if you wish.)

Spoon the dough by slightly rounded tablespoonfuls onto the baking sheet, leaving about 2 inches between spoonfuls.
Bake the cookies--one sheet at a time and rotating the sheet at the midway point--for 10 to 12 minutes, or until the cookies are brown at the edges and golden in the center; they may still be a little soft in the middle. Pull the sheet from the oven, allow the cookies to rest for 1 minute, then carefully, using a wide spatula, transfer them to racks to cool to room temperature.


Repeat with the remainder of the dough, cooling the baking sheets between the batches. Baked cookies can be kept in a sealed container for about 4 days, or wrapped airtight and frozen for up to 2 months. You can also freeze rounded tablespoonfuls of dough on a lined sheet, then bag them when they're solid. Then just pull them out of the freezer when you like and add another minute or two to the baking time--no need to defrost before baking.