Chocolate Chip Cookies
Simple yet classic, chocolate chip cookies are one of the most popular desserts on the planet. Growing up, we always had freshly baked cookies in the house. I remember my brothers and I having cookies and milk pretty much every day after school. My Mom (who is the most amazing baker ever) has used the same chocolate chip cookie recipe her entire life. No one believes her when she says that it’s the recipe on the back of Nestle Toll House Chocolate Chip bags! But it is. The only change is that she swaps out half the amount of butter for shortening (which makes the cookies soft and chewy). This is literally the only chocolate chip cookie recipe you will ever need.
Makes approximately 4 dozen cookies
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1/2 cup of butter, softened
- 1/2 cup of shortening, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups Nestle Toll House chocolate chips
- 1 cup chopped walnuts
Preheat oven to 375 degrees.
In the bowl of a stand mixer, beat together butter, shortening, and both white and brown sugar. Once light and fluffy, put the mixer on low and add 2 eggs, one at a time. Then add the vanilla extract.
Next, add flour, baking soda and salt and begin mixing slowly (so that flour doesn’t get all over you and your kitchen). Continue mixing until the dry ingredients are fully incorporated. Finally, add chocolate chips and walnuts and mix again. Cover the bowl with plastic wrap, place in the fridge and refrigerate for at least 6 hours. This step should NOT be skipped because it is the secret to perfect cookies. Once refrigerated, use a cookie scoop (1 1/2 tbsp size) and place cookie dough onto a baking sheet. Bake for 9 to 11 minutes, until golden brown.
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