Everyone thinks they make the best chocolate chip cookies. These are crisp on the outside and chewy on the inside. So I guess that makes these the best chocolate chip cookies.
I like to reserve a handful of chips and stick them on the top of some of the cookies halfway through baking. Mostly because that’s how my mom did it, but also because I like the way the chips get a little crusty on the outside and melty on the inside. Just like the cookies themselves.
- 1 cup unsalted butter (2 sticks) at room temperature
- 1 cup sugar
- 1½ cup packed light brown sugar
- 2 large eggs at room temperature
- 2 teaspoon vanilla
- 3 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cup cups semi-sweet chocolate chips
- 1 cup crushed walnut pieces
Preheat oven to 360 degrees. Using an electric mixer, cream butter, sugar, and brown sugar. Be sure and beat it well for at least 5 minutes until the texture of the butter and sugar turns to light and fluffy. No shortcuts.
With the mixer on low add eggs, one at a time and vanilla. Then raise the speed and beat for an additional 2 minutes. Lower the speed again and add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Do not over-mix, keep the machine on low.
Working by hand at this point add chocolate chips and walnut pieces if using, and stir until well distributed. The cookie batter should be somewhat thick, holding it’s shape easily.
Using a medium-sized cookie scoop drop the batter onto a baking sheet lined with parchment paper. Allow about 2 inches between each cookie. Bake for 12–14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes.
Next pick up the parchment paper with the cookies still on top and transfer to a cool surface. Once they are “set” move them to a wire rack to cool completely, or eat them warm now.