Homemade Chocolate Chip Cookies

Instructions

1. Preheat and Prepare:
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.

2. Cream Butter and Sugars:
In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes, until the mixture is light, pale, and fluffy.

3. Add Wet Ingredients:
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.

4. Combine Dry Ingredients:
In a separate medium bowl, whisk together the flour, baking soda, and salt. This ensures the leavening is evenly distributed.

5. Combine Wet and Dry:
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour streaks disappear. Be careful not to overmix.

6. Fold in Mix-Ins:
Using a spatula, gently fold in the chocolate chips and walnut pieces (if using) until they are evenly distributed throughout the dough.

7. Scoop and Bake:
Drop rounded tablespoons (or use a small cookie scoop) of dough onto the prepared baking sheets, leaving about 2 inches between each for spreading.

8. Bake to Perfection:
Bake for 8-10 minutes, or until the edges are lightly golden and the centers still look slightly soft and underdone.

9. Cool:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set properly.

Baker’s Notes

• Room Temperature is Key: Using room-temperature butter and eggs is crucial for creaming properly and achieving a light, not greasy, cookie texture.

• Don’t Overbake: For a soft and chewy center, it’s essential to remove the cookies from the oven when the centers still look a little raw. They will continue to cook on the hot baking sheet.

• Chill for a Thicker Cookie: If you prefer a thicker, chewier cookie, cover and chill the dough for 30-60 minutes before scooping and baking.

• Storage: Keep cookies in an airtight container at room temperature for up to 5 days. The dough can also be scooped, frozen on a baking sheet, and then stored in a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time..