Chewy Chocolate Chip Cookies

Makes about 5 dozen.

Kid-Friendly, Freezer-Friendly.


  1. 3 1/2 cups all-purpose flour
  2. 1 tsp baking soda
  3. 1 tsp salt
  4. 1 1/3 cups salted butter, softened
  5. 1 1/2 cups packed golden brown sugar
  6. 1 cup granulated sugar
  7. 2 large eggs
  8. 1 tbsp vanilla
  9. 1 1/2 cups semi-sweet chocolate chips
  10. 1/2 cup chopped walnuts or pecans, optional
  1. Preheat oven to 190°C.
  2. Combine flour, baking soda and salt in a bowl; set aside.
  3. Using medium speed of an electric mixer, beat together butter, brown sugar and sugar until fluffy. Using low speed, beat in eggs and vanilla until blended. Using high speed, beat until light and fluffy. Stir in flour mixture just until combined. Fold in chocolate chips and walnuts.
  4. Drop 1 tbsp measures of dough 5 cm apart onto ungreased cookie sheets.
  5. Bake until bottoms of cookies are golden, about 11 – 12 minutes. Cookies will look puffed and almost set. Do not overbake. Let cookies stand for 5 minutes on cookie sheets. Cookies will fall upon standing. Remove from cookie sheets and cool cookies on racks. Store in an airtight container in a cool dry place for up to 3 days. May be frozen for up to 2 months.
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