Description
Classic homemade work cookies featuring a perfect blend of semi-sweet chocolate chips and chopped nuts for a delightful crunchy texture and rich flavor. These cookies are soft in the center with golden edges, ideal for sharing at work or enjoying as a comforting treat.
Ingredients
Dry Ingredients
- All-purpose flour: 2 cups (240 g)
- Baking soda: 1 teaspoon (5 g)
- Salt: 1/2 teaspoon (2.5 g)
Wet Ingredients
- Unsalted butter: 1 cup (226 g), softened
- Granulated sugar: 3/4 cup (150 g)
- Brown sugar: 3/4 cup (150 g), packed
- Vanilla extract: 1 teaspoon (5 ml)
- Eggs: 2 large
Add-ins
- Semi-sweet chocolate chips: 1 cup (170 g)
- Chopped nuts: 1 cup (120 g)
Instructions
- Gather Ingredients: Collect and measure all the ingredients needed for the cookies ensuring everything is ready before starting.
- Preheat Oven and Mix Dry Ingredients: Preheat the oven to 350°F (175°C). In a bowl, combine the all-purpose flour, baking soda, and salt, mixing them together thoroughly to ensure even distribution.
- Cream Butter and Sugars: In a separate large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light, fluffy, and well combined, which creates a smooth base for the dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed butter mixture, followed by the vanilla extract, mixing well after each addition to maintain a smooth batter.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until incorporated to avoid overworking the dough, which can make cookies tough.
- Fold in Chocolate Chips and Nuts: Carefully fold in the semi-sweet chocolate chips and chopped nuts, distributing them evenly throughout the dough.
- Shape Cookies: Use a spoon or cookie scoop to form dough balls and place them spaced apart on ungreased or parchment-lined baking sheets to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown. The centers should still look slightly soft for a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Do not overmix the dough after adding flour to keep cookies tender.
- For softer cookies, reduce baking time slightly; for crispier cookies, extend baking by 1-2 minutes.
- Chopped nuts can be substituted with walnuts, pecans, or almonds to suit taste preferences.
- Store cookies in an airtight container at room temperature for up to 1 week.
- Let butter come to room temperature for easier creaming with sugars.
