Yields:
36 Servings
Difficulty: Medium
Cook Time:
33 Mins
The origin of the chocolate chip cookie, like many legendary foods, has a humble and accidental beginning. In the 1930s, Ruth Wakefield, the owner of the Toll House Inn in Whitman, Massachusetts, was experimenting with her butterscotch nut cookie recipe. She decided to use broken pieces of semi-sweet chocolate instead of cocoa powder, thinking that they would melt and disperse evenly throughout the dough. To her surprise, the chocolate pieces held their shape, and voilà – the chocolate chip cookie was born.
Ingredients
Adjust Servings
Instructions
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Preheat your oven to 350°F (175°C). Line three baking sheets with parchment paper and set them aside.
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In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is creamy and well combined. Incorporate the eggs one at a time into the butter-sugar mixture, then blend in the vanilla extract.
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In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
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Stir in the chocolate chips and chopped walnuts.
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Place 2-3 tablespoons of cookie dough onto baking sheets. Alternatively, you can use a cookie scoop for uniformly sized cookies.
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Bake in the preheated oven for about 9-11 minutes, or until the edges are golden but the centers are still soft.
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Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes. Then transfer them to wire racks to cool completely.
