Chocolate Chip Cookies

By Christina Collins

There are so many chocolate chip cookie recipes out there- how can you choose which one to use?! So the first step is to decide what kind of cookie you are looking to make. Chewy, soft, thick, thin, chunky, cakey, crispy, salty? Once you determine what kind of cookie it is you seek, you can narrow down your recipe search.

Now, if you are looking for a thin, salty, semi-crisp chocolate chip cookie- then look no further. Iโ€™ve got you covered.

My recipe is inspired by Ina Gartenโ€™s Chocolate Chunk recipe but with the changes that helped turn it into what I consider the best recipe for me! You should do the same to make it your own! For me, Iโ€™m not a fan of big chunks of chocolate so I like to use mini chocolate chips because they melt into the cookie and are sprinkled throughout. I also only include walnuts every so often. Remember… walnuts and raisins are always optional!

The salty sweetness of this cookies is a real crowd pleaser ๐Ÿ™‚  

Chocolate Chip Cookie
Prep Time
20 mins
Cook Time
15 mins
 
Course: Dessert
Keyword: cookie, sweets
Servings: 35 cookies
Ingredients
  • 1/2 pound room temperature unsalted butter
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 room temperature extra-large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup mini semisweet chocolate chips feel free to add a nother handful if you like they super chocolatey
  • 1 cup chopped walnuts – optional (make sure they are fresh!)
Instructions
  1. Sift together the flour, baking soda, and salt
  2. Using an electric mixer like a kitchen aid, fitted with the paddle attachment, mix the butter and two sugars for about 4 minutes until very light and fluffy
  3. Add the vanilla, then the eggs, one at a time, and mix well.
  4. With the mixer on low speed, add the sifted flour, baking soda, and salt to the butter mixture, mixing only until combined.
  5. Use a spatula to mix in the chocolate chips by hand.
  6. Scoop cookies onto a cookie sheets using a cookie scoop. Dampen your hands and flatten the dough slightly. Bake for 15 minutes (the cookies will seem underdone). place cookies on a cooling rack and serve warm or cool.
  7. After cookies have cooled completely, store in an airtight container.

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