Chocolate Chip Cookies

Ingredients

Ingredients to be Creamed:

Moist Ingredients:

Dry Ingredients:

Chocolate Chips:

Walnuts:

Instructions

  1. Preheat oven:
    Standard Oven: 375°   |   Convection Oven: 350°
  2. Grease cookies sheets and set aside. Click here to learn more about how to grease cookie sheets.
  3. Cream butter and sugar until light and fluffy.
  4. Add vanilla, eggs, and water and mix until blended.
  5. Add dry ingredients. Mix until blended, scraping down the sides as you go.
  6. NOTE: If you are omitting the chopped nuts, add a ¼ cup flour to the batter and chill for at least 2 hours. This will prevent the cookies from flattening out too much during baking.
  7. Add chocolate chips and finely chopped walnuts, mix in.
  8. NOTE: If you have time chill dough for 2 hours or overnight. This will give you cookies that don't flatten as much.
  9. Spoon batter in loosely formed 1½-inch balls onto prepared cookie sheets spacing about 2-inches apart.
  10. Bake for 8-10 minutes. Cookies should be light golden brown when done.
  11. Remove cookies to a cooling rack.
  12. Serve.

Comments

Recipe yields approximately 4 dozen cookies.

If you have time, make your dough 24 hours before baking and refrigerate. The cookies will not flatten out as much when baked and the butter molecules will bind with the other ingredients and will give you a richer, more flavorful cookie.

Some bakers use an entire bag of chocolate chips (2 cups) I prefer 1 cup so that you can taste more than just chocolate chips!

I use dark chocolate chips but regular semi-sweet chocolate chips will work just as well.

Cookies freeze well and thaw quickly.

To freeze let cookies cool completely, place in an airtight container and put in freezer.

To thaw, place a single layer of cookies on a plate. In just 10 minutes they will be room temperature and ready to eat.

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