Classic Chocolate Chip Cookies
Ingredients
Instructions
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MIX flour, baking soda and salt in medium bowl.
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BEAT butter, brown sugar and granulated sugar in mixer bowl on medium speed until light and fluffy, about 3 minutes. ADD eggs and vanilla; beat on low speed until blended. Gradually ADD flour mixture, beating just until blended. STIR IN chocolate chips and walnuts.
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REFRIGERATE, covered, until firm, about 1 hour or overnight.
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HEAT oven to 375°F. DROP dough by tablespoonfuls, 2 inches apart, onto parchment paper-lined or ungreased baking sheets.
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BAKE in 375°F oven until lightly browned, 9 to 11 minutes. COOL on baking sheets 1 minute. REMOVE to wire racks; cool completely.
Pro Tips
Classic chocolate chip cookies with a crunch!
Chilled dough is easier to handle and holds its shape better.
Cookie dough can be stored in the refrigerator up to 3 days or frozen up to 8 weeks. Baked cookies can be frozen up to 4 months.
Make holiday baking easier: do it in advance – Scoop and freeze cookie dough balls, then bake them off when the next cookie emergency arises.
