Classic Chocolate-Chip Cookies

Classic Chocolate-Chip Cookies
Victor Schrager

 

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Makes 48 cookies
preparation
20
minutes
cooking
60
minutes

Ingredients

2 1/4
cups
all-purpose flour, spooned and leveled
1
teaspoon
kosher salt
1/2
teaspoon
baking soda
1
cup
(2 sticks) unsalted butter, at room temperature
1 1/4
cups
packed light brown sugar
1/4
cup
granulated sugar
2
large eggs
1
teaspoon
pure vanilla extract
2
cups
semisweet chocolate chips (12 ounces)
1
cup
chopped walnuts or pecans, coarsely chopped (optional)

Directions

  1. Heat oven to 350° F. In a medium bowl, whisk together the flour, salt, and baking soda.
  2. Using an electric mixer, beat the butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. One at a time, beat in the eggs, then the vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Mix in the chocolate chips and nuts (if desired) by hand.
  3. Drop heaping tablespoonfuls of the dough onto baking sheets, spacing them 2 inches apart.
  4. Bake, rotating the baking sheets halfway through, until golden around the edges but still soft in the center, 12 to 15 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.
Gina Marie Miraglia Eriquez
November 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 74
  • Fat 8 g
  • Sat Fat 4 g
  • Cholesterol 19 mg
  • Sodium 59 mg
  • Protein 2 g
  • Carbohydrate 17 g
  • Sugar 12 g
  • Fiber 1 g
  • Iron 0 mg
  • Calcium 10 mg
What does this mean? See Nutrition 101.

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