Perfect chocolate chip cookies

This not-too-sweet, dark chocolate chip (and if you’re feeling nutty like me, you can add those too) cookie recipe is the workhorse of desserts.

I really love not-too-sweet sweets. The mix of semi-sweet chocolate (the darker the better, IMO) and buttery nuts (if you go that route) create a great balance in this easy-to-bake recipe. Om nom nom.

Pro tip: I am always trying to lessen the amount of butter and sugar I use in my baking without sacrificing flavor and consistency. I have found that these cookies bake rounder (less spread) with less butter. If you like your cookies thin and crisp, go for the full amount. For my thoughts on particular ingredients, click here.

 

Photo: Cara Fitzgerald Photography
Photo: Cara Fitzgerald Photography
Photo: Cara Fitzgerald Photography

 

Ingredients

DRY

  • 2-1/4 cups white flour
  • 3/4 cup brown sugar, packed
  • 1/2 cup white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon (or less) salt

WET

  • 2 large eggs
  • 1/2 to 1 cup butter, softened
  • 2+ teaspoons of vanilla

MIX-INs

  • 2 cups 60% cacao (or greater?!) dark chocolate chips
  • 1 cup well-chopped nuts (walnuts, pecans, etc) – but only if you’re in the mood
Directions
  1. Heat oven to 365ºF.
    • If you’re working with gas, try putting a small cookie sheet on the bottom rack to distribute the heat more evenly. Move your second rack to the middle level of the oven. Baking in a gas oven doesn’t have to be a pain. 👧
  2. Combine DRY ingredients in a medium bowl. Set aside.
  3. Beat together your butter and sugar until they’re fluffy.
  4. Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
  5. Gradually blend dry mixture into creamed mixture.
  6. Using a tablespoon, stir in the chocolate and – if you’re using them – the nuts.
  7. OPTIONAL – Chill cookie dough for 5-15 minutes for ease of scooping.
  8. Scoop dough onto an un-greased cookie sheet. (I like to use an ice cream scoop for this, but two tablespoons will work nicely.)
    • TIP: For easier clean-up, bake on sheets of tin foil. Just make sure the cookies are big enough so they don’t fall through the rack slats. Also remember to account for cookie spread (based on your butter volume) when spacing out the cookies. Typically 1″-2″ apart is plenty.
  9. Bake 10ish minutes or until desired done-ness.
  10. DEVOUR.