The Best Chocolate Chip Cookies
A full teaspoon of salt in the cookie dough recipe makes all the difference. These are the best chocolate chip cookies!
Servings 24
Calories 102kcal
Ingredients
- 6 tbsp unsalted butter softened
- 1/2 cup granulated (white) sugar
- 1/2 cup light brown sugar
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1 cup walnuts finely chopped
- 1 1/4 cups Ghirardelli bittersweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Add the butter, sugar, brown sugar, salt, baking powder and baking soda to the bowl of a stand mixer. Mix on low until combined and then beat on medium speed for about 1 minute. Beat in egg and vanilla until smooth. Stop mixer and add the flour, walnuts and bittersweet chocolate chip. Mix on low speed until a cohesive cookie dough forms, about 1 minute.
- Drop dough by a cookie scoop (1 1/2 tablespoons each) onto cookies sheets lined with parchment paper or silicone baking mats. Bake for 10 minutes. I rotate the pans front to back and top rack to bottom rack halfway through baking time.
- The cookies should look a bit underdone when you take them out of the oven. They will set up as they cool.
- Allow the cookies to cool on the baking sheets for 10 minutes. Remove them to a cooling rack and allow to cool to room temperature.
- Cookies are best eaten within a day or two. Place completely cooled cookies in a freezer bag and freeze for up to one month if desired.
Nutrition
Calories: 102kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 133mg | Potassium: 39mg | Fiber: 1g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg