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Chocolate Chip Cookies
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 stick unsalted butter; at room temperature
- 1 large egg
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1 1/4 cups all-purpose flour
- 1/4 tsp. salt
- 1 1/2 cups chocolate chips of your choice
- 1 cup walnuts or pecans, toasted and chopped
Adjust the oven rack to the top 1/3 of the oven and preheat to 300F. Line three baking sheets with parchment paper. Beat the sugars and butter together until smooth. Mix in the egg, vanilla, and baking soda. In a separate bowl, stir together the flour and salt, then mix them into the batter until just combined. Mix in the chocolate chips and nuts. Scoop the cookie dough into 2-tablespoon balls and place 8 balls, spaced 4 inches apart, on each of the baking sheets. Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack. Store at room temperature in an airtight container for up to 3 days.
Make about 20 cookies.
Posted in: Courses, Dessert, Dietary Considerations, Fall, From the Learning Center, Learning Center, Seasonal, Spring, Summer, Sweet Baked Goods, Vegetarian, Vegetarian Dessert, Vegetarian Fall, Vegetarian Learning Center, Vegetarian Spring, Vegetarian Summer, Vegetarian Sweet Baked Goods, Vegetarian Winter, Winter
