Chocolate Chip Cookies without nuts
Make the best chocolate chip cookies that will be a crowd pleaser! Crispy edges with a soft, chewy middle! This recipe leaves out the nuts, but if you are a nut lover, add 1/2 cup before placing on the cookie sheet.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, 1 stick
- 2 large eggs
- 1 1/2 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Let butter sit out for 1 hour; Preheat oven to 350°F
- Cream butter + sugars together in a mixing bowl.
- Add eggs + vanilla and mix well
- Combine flour, baking soda, and salt in a separate bowl
- Add flour mixture to the cream mixture and mix until JUST combined. Do not over mix!
- Add the chocolate chips and fold into the mixture carefully
- Drop spoonfuls of cookie dough onto a parchment lined baking sheet.
- Bake at 350 for 10-12 minutes, or until the edges are just golden brown. Do not over bake.
Notes
Allow butter to set out for 1 hour, but no longer. You want it to be easily creamed with the sugars, but still have some structure so the cookies don't just spread when baked and end up flat.
For fluffy cookies: place dough balls on baking sheet and then chill in the refrigerator for 15-30 minutes to help the butter solidify prior to baking. This will help the cookies to stay tall and not be flat after baked.
Use a silpat mat or parchment paper to create a non-stick surface for your cookies.