This chocolate chip cookie is everyone's favorite! Not too dense and perfectly chewy, this quick treat is exactly what a cookie should be.
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2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup Land O Lakes® Butter softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
1 teaspoon vanilla
2 large Land O Lakes® Eggs
1 (12-ounce) package (2 cups) semi-sweet chocolate chips
1 cup chopped nuts
Heat oven to 375°F.
Combine flour, baking soda, and salt in small bowl. Set aside.
Combine butter, sugar, brown sugar, and vanilla at high speed in large bowl. Beat, scraping bowl often, until creamy. Add eggs one at a time, beating well after each addition. Gradually add flour mixture, beating at low speed after each addition. Stir in chips and nuts.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 9-11 minutes or until golden brown. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely. .
Store dough, covered, in refrigerator for up to 1 week or in freezer for up to 8 weeks.
Pan Cookies: Grease 15x10x1-inch baking pan. Prepare dough as directed above. Spread into prepared pan. Bake 20-25 minutes or until golden brown. Cool in pan on wire rack. 48 bars.
Slice & Bake Cookies: Prepare dough as directed above. Divide in half; wrap in waxed paper. Refrigerate 1-2 hours or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate 30 minutes. Heat oven to 375°F. Cut into 1/2-inch slices with sharp knife; place onto ungreased cookie sheets. Bake 8-10 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely. 60 cookies. Recipe and photo courtesy of Nestle®.
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I have made these for years, however for the last 10 years or so they have been going flat when baked. I still use the same ingredients. Any suggestions on what may be going wrong?
Hi Cheryl, sorry to hear you've been having issues with this recipe. We'd suggest refreshing your ingredients - your leavening may have gone bad. Also, make sure not to over-soften your butter, because this could cause the spreading. Finally, your oven may be running hot so we'd suggest recalibrating. Hope this helps!