Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts (optional)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat softened butter and sugars until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla.
- Gradually blend in the dry ingredients.
- Stir in chocolate chips and walnuts (if using).
- Drop rounded Tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake 9–11 minutes until edges are golden but centers still look slightly underdone.
- Cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Notes
- No chilling needed—dough is firm enough to scoop right away.
- For extra chewiness, slightly underbake and let cookies rest on the baking sheet to finish setting.
- Dough can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 148 Kcal
- Sugar: 10 g
- Sodium: 129 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 22 mg
