Chocolate Chip Cookies

Chocolate Chip Cookies is rated 3.7 out of 5 by 7.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 36

There are chocolate chip cookies, and then there are these chocolate chip cookies: large, chewy, buttery and with just the right amount of chips and nuts. Choose good-quality chocolate for the tastiest result. Store these gems in an airtight container at room temperature for up to 5 days—though they won’t last that long.

Ingredients:

  • 1 cup walnut pieces
  • 2 1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup firmly packed light brown sugar
  • 1 whole egg, plus 1 yolk
  • 2 Tbs. light corn syrup, honey or maple syrup
  • 2 tsp. pure vanilla extract
  • 12 oz. semisweet chocolate, chopped into 1/2-inch chunks

Directions:

Preheat an oven to 350°F. Spread the walnuts in a single layer on a rimmed baking sheet. Place in the oven and toast, stirring occasionally, until they are fragrant and toasted, about 10 minutes. Let cool, then coarsely chop.

In a bowl, sift together the flour, baking soda and salt. In another bowl, using a handheld mixer on medium-high speed, beat together the butter and the granulated and brown sugars until the mixture is light in texture, about 3 minutes. Beat in the whole egg and egg yolk, then the corn syrup and vanilla. Reduce the speed to low and gradually add the flour mixture, beating just until smooth and stopping to scrape down the bowl as needed. With a spoon, stir in the chopped chocolate and chopped walnuts, distributing them evenly throughout the dough. Cover and refrigerate until cold, at least 2 hours or up to 6 hours.

Position racks in the center and upper third of the oven and preheat to 350°F. Line 2 rimmed baking sheets with parchment paper. Drop rounded tablespoonfuls of the chilled dough onto the baking sheets, spacing them about 1 inch apart.

Place 1 sheet on each oven rack and bake, switching the pans between the racks and rotating them 180 degrees halfway through baking, until the cookies are lightly browned, 8 to 10 minutes. Let cool for 3 minutes on the baking sheets, then transfer to wire racks to cool slightly before serving. Makes about 3 dozen cookies.

Variation: If you want to make milk or white chocolate chip cookies, use chips rather than bar chocolate because they hold their shape better when baked. You can also make cookies with a mixture of semisweet, white and milk chips. Try pecans, almonds or peanuts in place of the walnuts.

Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).

Rated 2 out of 5 by from flat as a pancake After accurate measuring and using good quality nuts and chocolate I found this recipe to be horrible. Taste was good, but they were flat as a pancake. I have been baking for over 40 years. These were not presentable, in my opinion.
Date published: 2016-07-09
Rated 5 out of 5 by from BEST COOKIES.... EVER!! These cookies are seriously delicious -- soft, chewy and perfect. The kosher salt just adds a little something extra to the recipe. I usually make without nuts and they're perfect every time!
Date published: 2016-05-28
Rated 5 out of 5 by from Better than the picture You have to cool the dough for at least 2 hours in the fridge I made these with my son. Wanted to try something that included corn syrup, because I love the flavor it creates. First batch cooked perfect. Second batch was a little under after 10, so I'm sitting them on the sheet a little longer before transferring them to the cooling rack. I've eaten 4 so far. Shame on me. These are really yummy!
Date published: 2015-05-22
Rated 5 out of 5 by from Amazing cookies!! I followed the recipe and reduced the time since my oven is small. I used good quality ingredients, real maple syrup and small dark chocolate chips and left out the nuts. They were amazing!!
Date published: 2014-12-27
Rated 1 out of 5 by from uhhhh maybe I'm just a bad baker I fallowed the instructions pretty closely and what i got was pretty bad. The dough tasted really great before it was baked. Once I put it in the oven, it spread out so much that you were left with a very flat and dry cookie. I must of done something wrong, but I don't know what it is.
Date published: 2014-09-03
Rated 4 out of 5 by from perfect chocolate chip cookie recipe Aside from the timing noted at 10 minutes, it's a perfect recipe that I halved and it still turned out better than any I've made before. Quick preparation.
Date published: 2013-11-18
Rated 4 out of 5 by from Soft and Chewy Bake at 375 for 10 minutes and these will turn out soft and chewy. I also omitted the honey and changed the sugar amounts to 3/4 cup white sugar and 3/4 cup packed brown sugar. The dough will look a lot like ice cream and seem too soft, but trust me it works! Just be sure to allow 2" for spreading. 4 stars because I had to alter time and temp
Date published: 2012-12-25
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