Ingredients
| large EGGS, room temperature |
2
|
| all-purpose flour |
2 1/2 cups
|
| baking soda |
1 tsp.
|
| salt |
3/4 tsp.
|
| unsalted butter, room temperature |
1 cup (2 sticks)
|
| packed light brown sugar |
1 cup
|
| granulated sugar |
1/2 cup
|
| vanilla |
1 tsp.
|
| (12 oz.) OR 2 cups semi-sweet chocolate chips |
1 pkg.
|
| walnuts, toasted, coarsely chopped |
1 cup
|
Directions
- 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.
Insider 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.
Nutritional Info
Per Serving: 1/48th of 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
|