Equipment Needed
- Large mixing bowls (2)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Step-by-Step Instructions
I always start by whisking together my dry ingredients—the flour, baking soda, and salt—in a medium bowl. This isn’t just busywork; it ensures every bite is evenly leavened and seasoned. I learned the hard way that clumps of baking soda can create bitter spots, so I take an extra 30 seconds to whisk it thoroughly. Next, in my large bowl, I cream the softened butter with both sugars. I let the mixer run for a full 2-3 minutes until the mixture is pale, fluffy, and almost like a smooth paste. This step incorporates air, which is key for the perfect texture.
Now for the wet additions. I beat in the eggs, one at a time, letting each fully incorporate before adding the next. Then comes the vanilla. I splash it in and breathe in that heavenly aroma. Here’s a personal tip: I always scrape down the sides of the bowl with my spatula at this point. You’d be surprised how much unmixed butter hides down there, and this ensures a homogeneous dough. The mixture might look a little curdled at this stage—that’s perfectly normal, don’t worry!
Time to bring it all together. With my mixer on low, I gradually add the flour mixture. I stop mixing just before the last streaks of flour disappear. This is crucial! Overmixing the flour leads to tough cookies. I then fold in the chocolate chips and nuts (if using) by hand with my trusty spatula. The dough will be thick and chunky. Sometimes, I even use my hands to make sure everything is evenly distributed without overworking the gluten.
Here’s my favorite part: chilling. I cover the bowl and pop it in the fridge for at least 30 minutes, but ideally an hour. I know it’s tempting to skip this, but I promise it’s worth it. Chilling firms up the butter, which prevents the cookies from spreading into sad, flat pancakes in the oven. While they chill, I preheat my oven to 375°F (190°C) and line my baking sheets with parchment paper. I use a cookie scoop or a tablespoon to form dough balls, placing them about 2 inches apart. They bake for 9-11 minutes until the edges are set and golden but the centers still look soft and underdone.(See the next page below to continue…)