Technical Design Patterns for Stable Software
The perfect chocolate chip cookies with a soft, chewy center and crisp edges.
Personal Notes
Add extra chocolate chips on top just before baking for a more attractive cookie. My family prefers these slightly underbaked for a gooier center.
Ingredients
- 1cupunsalted butter, softened
- ¾cupgranulated sugar
- ¾cupbrown sugar(packed)
- 2large eggs
- 2tspvanilla extract
- 2.25cupsall-purpose flour
- 1tspbaking soda
- ½tspsalt
- 2cupschocolate chips
- 1cupchopped walnuts(optional)
Instructions
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Preheat oven to 375°F (190°C).
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In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
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Beat in eggs one at a time, then stir in the vanilla.
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In a separate bowl, whisk together flour, baking soda, and salt.
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Gradually blend the dry ingredients into the wet mixture.
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Fold in chocolate chips and walnuts if using.
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Drop by rounded tablespoons onto ungreased baking sheets.
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Bake for 10 to 12 minutes or until edges are golden brown.
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Cool on baking sheets for 2 minutes before transferring to wire racks.
Tips
- For extra chewy cookies, use more brown sugar than white sugar.
- Chilling the dough for 24 hours before baking will enhance the flavor.
- Use chocolate chunks instead of chips for more texture variation.
Storage
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.