Classic Chocolate Chip Cookies

2 large EGGS, room temperature
2 1/2 cups all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
1 tsp. vanilla
1 pkg. (12 oz.) OR 2 cups semi-sweet chocolate chips
1 cup walnuts, toasted, coarsely chopped

MIX flour, baking soda and salt in medium bowl.

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.

REFRIGERATE, covered, until firm, about 1 hour or overnight.

HEAT oven to 375°F. DROP dough by tablespoonfuls, 2 inches apart, onto parchment paper-lined or ungreased baking sheets.

BAKE in 375°F oven until lightly browned, 9 to 11 minutes. COOL on baking sheets 1 minute. REMOVE to wire racks; cool completely.

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.

Per serving: 1/48 Recipe

Calories: 133

Total fat: 8 g
Saturated fat: 4 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 2 g

Cholesterol: 18 mg
Sodium: 68 mg
Carbohydrates: 16 g
Fiber: 1 g
Sugar: 10 g
Protein: 2 g
Vitamin A: 36 mcg
Vitamin D: 0 mcg
Folate: 16 mcg
Choline: 10 mg
Calcium: 12 mg
Iron: 1 mg
Potassium: 54 mg