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 14 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup Land O Lakes® Butter, softened
34 cup sugar
34 cup firmly packed brown sugar
1 teaspoon vanilla
1 (12-ounce) package (2 cups) semi-sweet chocolate chips
1 cup chopped nuts
STEP 1
Heat oven to 375°F.
STEP 2
Combine flour, baking soda, and salt in small bowl. Set aside.
STEP 3
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.
STEP 4
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.
Recipe and photo courtesy of Nestle®.
Store dough, covered, in refrigerator for up to 1 week or in freezer for up to 8 weeks.
Variations:
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®.
Variations:
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.
