Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
- 1 cup chopped nuts (optional)
Feel free to substitute nuts for a different crunch or add a pinch of cinnamon for a warm twist. Remember, cooking is about following your senses, just like my abuela taught me.
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper to prevent sticking.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture is light and fluffy. This should take about 3-4 minutes using an electric mixer.
- Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid over-mixing, as this can result in tougher cookies.
- Fold in the chocolate chips and nuts (if using) with a spatula or wooden spoon, savoring each swirl as the chips disperse evenly.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.
- Bake for 9-11 minutes, or until the edges are golden brown. For softer cookies, remove them from the oven just as the centers begin to set.
- Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International