Best Chocolate Chip Cookies Recipe

Usually I try to healthify chocolate chip cookies because let’s face it, it’s hard to eat just one. Sometimes you have to eat 5—- and it’s nice to know they are somewhat healthy, right?

Well, this time we just decided to follow a plain unhealthy chocolate chip cookie recipe, and they turned out really yummy! I’ve been disciplining myself to only bake one batch each day so we don’t over do the sugar.

And so they last longer. 🙂

As with most chocolate chip cookies recipes I’ve made, it seems they always turn out the best if you take them out of the oven before they are completely cooked. Then just let them finish cooking on the pan (outside the oven) for a few minutes. Another great tip is to refrigerate the cookie dough before baking.

Best Chocolate Chip Cookies Recipe

Ingredients:

• 3/4 C. granulated sugar
• 1 C. brown sugar
• 1 C. unsalted butter, at room temperature
• 1 Tbsp. vanilla
• 2 large eggs
• 3 C. all-purpose flour (spoon the flour into the measuring cup and then level off with the flat of a butter knife)
• 3/4 tsp. salt
• 3/4 tsp. baking soda
• 2 C. Nestle semi-sweet chocolate chips
• 3/4 C. chopped walnuts

Instructions:

1. Cream together the sugars and butter.
2. Add vanilla and eggs. Mix well.
3. In a separate bowl, mix together flour, salt, and baking soda.
4. Stir in flour mixture into the wet mixture little by little.
5. Stir in chocolate chips and walnuts.
6. Cover with plastic wrap and stick the bowl in your refrigerator for as long as you can wait. Two hours will be helpful, but 24 will even be better.
7. When you want to bake your cookies, preheat oven to 350 degrees F. and line a cookie sheet with parchment paper. Roll dough into 1 1/4 inch balls and line them on the cookie sheet about 2 inches apart.
8. Bake for 8-9 minutes in preheated oven. Remove from oven and let them finish cooking/cooling on the baking sheet for about 10 more minutes before eating.

For the first batch of these cookies, I did not refrigerate the dough at all and I baked them for 10 minutes. They turned out alright, but a little fluffy and dry. So I stuck the dough in the refrigerator and waited about 24 hours before making the second batch, which we cooked for 8 minutes. These cookies (the ones pictured above) were perfect. Chewy. Flavorful. Not dry. They really are the best chocolate chip cookies (as long as healthiness isn’t a factor). 🙂

*Inspired by THIS recipe.