There is nothing like the smell of chocolate chip cookies baking in the oven on a nice Fall day. These are perfect! Little bit of crunch on the outside and chewy on the inside.
2 cups all-purpose flour (or self rising flour, which is what I used)
2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
12 ounces semi-sweet chocolate chips (2 cups)
3/4 cup coarsely chopped walnuts (optional, our kids do not like nuts, so we opted out) 🙂
Preheat the oven to 350°
In a medium mixing bowl, whisk flour with baking soda and salt. If you are using self-rising flour you can skip this step, you will not need the salt or baking soda.
In a large mixing bowl beat the butter at medium speed until creamy with a mixer.
Add brown sugar and granulated sugar and beat until fluffy.
Add eggs and vanilla and beat until smooth.
Lower speed and beat in the dry ingredients.
Stir in chocolate chips and nuts
Place heaping tablespoons of the cookie dough at least 1 1/2″ apart on a baking sheet lined with parchment paper. Bake for approximately 12-16 minutes. I baked mine for 16 minutes.
Leave cookies to cool on baking sheets for 2 minutes before moving them to wire racks.