So Tasty! Six Years On, And It’s Still A Crowd Favorite. People Always Ask Me To Whip This Up. Recipe

This exquisite cookie recipe has stood the test of time, celebrated for its perfect blend of buttery richness, complementary sweetness from both brown and granulated sugars, and decadent chocolate bursts. With an optional walnut crunch, each bite absolutely offers a delightful dance of texture and flavor for devoted cookie connoisseurs.

I’ve been making this recipe for six years now and people still ask me to whip it up every chance they get. I started out making similar treats, kinda like those Rolled Up French Toast ideas or even a good ol’ Cinnamon Toast French Toast style breakfast, but this one has a special place in my heart.

I use 2 1/4 cups all-purpose flour along with 1/2 teaspoon baking soda to keep things light and airy. The unsalted butter (1 cup softened just right), 1/2 cup granulated sugar and 1 cup packed brown sugar give it that rich flavor and a decent energy boost that fits well in a balanced diet.

I also add 1 teaspoon salt and 2 teaspoons of vanilla extract with two large eggs for proper binding. Finally, I mix in 2 cups semisweet chocolate chips and sometimes throw in 1 cup chopped walnuts for extra texture and nutritional value.

The nutritional breakdown is solid and well balanced for an active start to the day.

Why I Like this Recipe

I really like this recipe cause it always reminds me of fun times in the kitchen when things were simpler and every bite taste like home. I love that it’s super easy to follow with just mixing the right ingredients and then watching everything come together like a little magic trick. The mix of semisweet chocolate chips and walnuts gives it a really cool crunch and flavor – even if I improvise a bit sometimes, it always turns out good. Plus, there’s just something about sharing warm cookies with my friends that makes me feel like a total rockstar in my own little way.

Ingredients

• Flour: Gives lots of carbs for the energy boost and creates the structure needed for a great cookie texture.
• Unsalted Butter: Adds richness and moisture, which makes the cookies wonderfully tender even though its a fat source that isn’t the healthiest.
• Granulated Sugar: Provides the perfect sweetness to balance flavors and help create a delicious crisp edge on the cookies.
• Eggs: Offer a good dose of protein and moisture that binds the whole mixture together.
• Walnuts: They bring a fun crunch and extra flavor along with some healthy fats if you’re into that sort of thing.

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, softened (make sure it’s not too cold, ok?)
• 1/2 cup granulated sugar
• 1 cup packed brown sugar
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts (optional, but they add a nice crunch if yuh like ’em)

How to Make this

1. Preheat your oven to 375°F and get your baking sheets lined with parchment paper.

2. In a medium bowl, mix together 2 1/4 cups of flour, 1/2 teaspoon of baking soda, and 1 teaspoon of salt.

3. In a large bowl, beat 1 cup of softened unsalted butter with 1/2 cup of granulated sugar and 1 cup of packed brown sugar until it looks nice and creamy.

4. Add in 2 large eggs one at a time along with 2 teaspoons of vanilla extract, and beat until everything is mixed well.

5. Slowly stir in your dry flour mixture from step 2 until it is just combined, don’t over mix it, ok?

6. Fold in 2 cups of semisweet chocolate chips and 1 cup of chopped walnuts if you want that extra crunch.

7. Drop rounded tablespoons of dough onto your prepared cookie sheets, leaving enough space between each cookie.

8. Pop the tray into the oven and bake for about 9 to 11 minutes, until the edges are set and starting to turn golden.

9. Take the cookies out and let them cool on the tray for a few minutes before moving them to a wire rack.

10. Enjoy these crowd favorite cookies while theyre still a bit warm and share with your friends if youd like. Enjoy!

Equipment Needed

1. Oven (for preheating to 375°F before baking)
2. Baking sheets (you’ll need these for preparing the cookies)
3. Parchment paper (to line the baking sheets so the cookies don’t stick)
4. Medium bowl (for mixing together the flour, baking soda, and salt)
5. Large bowl (to beat the butter with sugars and add eggs and vanilla)
6. Measuring cups and spoons (to accurately measure out flour, sugars, salt, and baking soda)
7. Electric mixer or hand whisk (to beat the butter and sugars until creamy)
8. Spatula or wooden spoon (for folding in the dry mixture and mixing in chocolate chips and walnuts)
9. Tablespoon or cookie scoop (to drop portions of dough onto the baking sheets)
10. Wire cooling rack (to let the cookies cool properly after taking them out of the oven)

FAQ

So Tasty! Six Years On, And It’s Still A Crowd Favorite. People Always Ask Me To Whip This Up. Recipe Substitutions and Variations

• If you don’t have all-purpose flour on hand, whole wheat flour can work, but it might make the texture a little heavier.
• You can swap unsalted butter for salted butter; just cut down on the extra salt in the recipe a bit.
• Instead of granulated sugar, you might try using a bit of honey or maple syrup, although you may need to tweak the liquid levels.
• If you’re out of semisweet chocolate chips, dark chocolate chunks or even milk chocolate chips work as a substitute.

Pro Tips

1. Make sure your butter is soft but not melted, cuz if its too cold, it might not mix well, but if its too soft it could make ur dough too runny.
2. Dont overmix once u add the flour; a few lumps are totally okay and keep the cookies chewy and tender.
3. Try chilling the dough for about 20 minutes if your kitchen’s on the warmer side, that’ll help the cookies hold their shape better.
4. Keep a close eye on them in the oven, even an extra minute or two can be the difference between a perfectly soft center and overbaked edges.