Chocolate Chip Cookies

Name: Chocolate Chip Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 36 servings
Cuisine: American
Ingredients: 1 cup plus 2 tablespoons (140g) all-purpose flour; ½ teaspoon baking soda; 1 stick (4 oz or 115g) unsalted butter, softened; ⅓ cup (65g) sugar; ⅓ cup packed (75g) light brown sugar; 1 large egg; ½ teaspoon salt; 1 teaspoon vanilla; 1 cup (170g) semisweet chocolate chips or chopped chocolate; (¾ cup chopped toasted walnuts or pecans)

Cuisine:American

Course:Dessert

20m prep 10m cook 30m ready

About thirty-six 2 ½-inch cookies Created in the 1930s by Ruth Wakefield of the Toll House Inn in Whitman, Massachusetts, the original recipe calls for cutting bars of semisweet chocolate into small chunks. Chocolate chips were first sold in 1939 to streamline this step—Joy’s 1943 recipe spread the good news: “a specially prepared chocolate may be bought for use in cookies.” We occasionally like to use coarsely chopped chocolate instead. These cookies tend to turn out best when baked on dark metal baking sheets. Preheat the oven to 375°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.

Collect

Gather these ingredients - no prep needed yet.

1 cup plus 2 tablespoons (140g) all-purpose flour
½ teaspoon baking soda
1 stick (4 oz or 115g) unsalted butter, softened
⅓ cup (65g) sugar
⅓ cup packed (75g) light brown sugar
1 large egg
½ teaspoon salt
1 teaspoon vanilla
1 cup (170g) semisweet chocolate chips or chopped chocolate
(¾ cup chopped toasted walnuts or pecans)

Let's Cook

Step 1.

Whisk together in a bowl: 1 cup plus 2 tablespoons (140g) all-purpose flour; ½ teaspoon baking soda
Step 2.

Beat in a large bowl until well blended: 1 stick (4 oz or 115g) unsalted butter, softened; ⅓ cup (65g) sugar; ⅓ cup packed (75g) light brown sugar
Step 3.

Add and beat until well combined: 1 large egg; ½ teaspoon salt; 1 teaspoon vanilla
Step 4.

Beat the flour mixture into the butter-sugar mixture until well blended and smooth. Stir in: 1 cup (170g) semisweet chocolate chips or chopped chocolate; (¾ cup chopped toasted walnuts or pecans)
Step 5.

Drop the dough by the heaping teaspoon for smaller cookies, or by the tablespoon for larger cookies, 2 or 3 inches apart onto the prepared baking sheets. Bake until the cookies are just slightly golden on top and the edges are browned, 8 to 10 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool.