Source: https://ohioeggs.com/recipes/classic-chocolate-chip-cookies/

Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies

Classic chocolate chip cookies with a crunch!

grocery Prep: 20min
timer Cook: 10min
restaurant 48 servings

Ingredients

2-1/2 cups all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs, room temperature
1 tsp. vanilla
1 pkg. (12 oz.) OR 2 cups semisweet chocolate chips
1 cup walnuts, toasted, coarsely chopped

Directions

  • Mix flour, baking soda and salt in medium bowl.
  • Beat butter, brown sugar and granulated sugar in mixer bowl on medium speed until light and fluffy, about 3 minutes. Add eggs and vanilla; beat on low speed until blended. Gradually add flour mixture, beating just until blended. Stir in chocolate chips and walnuts.
  • Refrigerate, covered, until firm, about 1 hour or overnight.
  • Heat oven to 375°F. Drop dough by tablespoonfuls, 2 inches apart, onto parchment paper-lined or ungreased baking sheets.
  • Bake in 375°F oven until lightly browned, 9 to 11 minutes. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Notes

Variations: Cherry Dark Chocolate Chip Cookies: Substitute 2 cups dark chocolate chunks or chips for semisweet chocolate chips and add 1 cup dried sweet cherries. Makes 4 dozen. Peanut Butter Chocolate Chip Cookies: Add 1 cup creamy peanut butter with the butter in step 2. Omit walnuts. Makes 4-1/2 dozen. Blondies: Heat oven to 375°F. Make dough; do not refrigerate. Spread dough in greased 15-1/2 x 10-1/2 x 1-inch jelly-roll pan. Bake in 375°F oven until lightly browned, 20 to 25 minutes. Cool completely in pan on wire rack. Cut into 35 bars. Insider Info: Chilled dough is easier to handle and holds its shape better. Cookie dough can be stored in the refrigerator up to 3 days or frozen up to 8 weeks. Baked cookies can be frozen up to 4 months. Make holiday baking easier: do it in advance~ Scoop and freeze cookie dough balls, then bake them off when the next cookie emergency arises.
Photo and recipe provided by the American Egg Board.