Chocolate Chip Cookies Straight Up or with Nuts

After decades of cookie baking, this is the chocolate chip cookie I like best. (For now. My favorites generally last for about six months[ before I find a new one.) Sometimes I make these cookies with walnuts, and sometimes I leave them out, depending on my mood.]

Total Time:
1 hr
Prep:
15 min
Inactive:
30 min
Cook:
15 min

Yield:
about 3 dozen cookies
Level:
Easy

Ingredients
  • 8 tablespoons (4 ounces) butter, softened but still cool
  • 3/4 cup (6 1/4 ounces) firmly packed dark brown sugar
  • 1/2 cup plus 1 tablespoon (4 ounces) granulated sugar
  • 1 large egg (1 1/2 ounces by weight)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon kosher salt
  • 1 1/4 cups plus 3 tablespoons (7 ounces) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 8 ounces bittersweet chocolate, chopped the size of chocolate chips, or bittersweet chocolate chips (about 1 1/2 cups)
  • 3/4 cup (3 ounces) chopped walnuts, optional
Directions

In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not over mixed. (I do this by hand, but if you use a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed for 1 to 2 minutes, and then scrape down the sides of the bowl before continuing.) Add the egg, vanilla and salt and stir just until combined.

Sift in the flour, baking soda and baking powder and stir gently just until combined. Add the chocolate and nuts if using and stir just until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes.

Position the racks in the upper third and lower third of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Scoop up 1-inch balls of the dough with a spoon or mini scoop and set them 2 inches apart on the prepared pans. Bake the cookies, rotating the pans after 7 to 9 minutes, for 13 to 17 minutes until the cookies are golden brown. If you like a very soft cookie, bake them for 13 minutes. If you like a crisp cookie, bake them for 17 minutes. Transfer to racks and let cool. I think these cookies are best the day they are baked, but they will keep in an airtight cookie jar for up to 4 days-if they last that long.


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4.3 50
Absolutely yummy! My favorite chocolate chip cookie recipe. I got rave reviews! item not reviewed by moderator and published
absolute disaster and waste of money on supplies-burnt in less than 10 minutes item not reviewed by moderator and published
Needs some tweaking... First off, 7 ounces is not 1 and 1/4 cup, that would be 10 oz. Next, the chocolate needs to be cut in half. If you actually use the full amount it WILL be a disaster! One bar is sufficient. Lastly, because of how buttery these are, they run all over the pan, so I suggest a muffin tin. I have no idea how she made them look the way she did on that episode, still scratching my head...... item not reviewed by moderator and published
Best Chocolate Chip Cookie recipe ever. Chewy inside, crispy outside! item not reviewed by moderator and published
Before making this recipe, I read the reviews and noticed that there were a few that mentioned that the cookie is too sweet. I wondered how a cookie could be too sweet. Well, I wonder no more, because it is possible for a cookie to be too sweet, and this recipe is it. The flavors are good, but are overpowered by the sugar. Also, I baked them for the minimum time for a "softer" cookie, but they still turned out thin and crisp. The density gives you the impression of rocks. On the plus side, once you bite into them, they are crisp rather than hard. While these are OK, they are certainly not the "best chocolate chip cookie" I've ever made by a longshot. I'd likely go back to my traditional "Toll House" cookie recipe before I make these again. item not reviewed by moderator and published
This is hands down the BEST chocolate chip cookie recipe you will ever find! In fact, this is the #1 recipe I have tried on this entire website….yes they are that good! Perfect! Absolutely delicious and the best consistency….soft yet crispy on the outside, not cake like, not too buttery. I do make the cookies much larger and do not get nearly the amount the recipe states. I double the recipe and only get around 30 cookies. I bake them for 13 minutes total like this and they are perfect. I also use only 3/4 tsp. of salt which seems to be the perfect balance. I have made these with and without putting the dough in the refrigerator first and I do not think the step is needed. I have tried sooooo many chocolate chip cookie recipes and I have finally found the ONE! Thank you Elizabeth!!! OUTSTANDING! item not reviewed by moderator and published
Straight Up Yummy! Just the way I like them- buttery, brown sugary and not cakey. item not reviewed by moderator and published
OH MY!!!! Every Father's Day I make my Father choclate chips cookies....This year, this recipe. Never again will I try to find a better recipe..THIS IS IT!! Yea....I've made this several times in the past few weeks. It worth the extra time at the gym!! Thank you...Elizabeth Falkner!!! item not reviewed by moderator and published
FINALLY!!!! I found a chocolate chip cookie recipe for me! These were on the sweet side but I like sweet desserts so it wasn't a problem. I like my cookies chewy so I baked them for about 10 minutes. Instead of bittersweet chocolate, I used a giant Hershey's bar. The reason why some people's turn out flat is because they mix the butter/sugar mixture too much so if anything under mix the mixture. If you use these tips they will be extraordinary. item not reviewed by moderator and published
I really wasn't a fan. These were entirely too sweet for me. item not reviewed by moderator and published
It's all about resting the dough. item not reviewed by moderator and published

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