Crisp Chocolate Chip Cookies
Crisp around the edges, soft in the middle, and packed with chocolate chips and walnuts.
Ingredients
- 1 and ⅛ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup semi-sweet chocolate chips
- ½ cup mini chocolate chips
- ½ cup chopped walnuts
Instructions
- In a small bowl, combine flour, baking soda, and salt. Set aside.
- In a large bowl using an electric mixer and the paddle attachment, cream together butter and sugars on medium speed, until light and creamy. Add egg and vanilla extract; mix until combined.
- Slowly add flour mixture to wet ingredients; mix just until combined. Do not over-mix.
- Gently fold in chocolate chips and walnuts.
- Cover bowl and refrigerate dough for 60 minutes. This is optional.
- Preheat oven to 375F degrees.
- Scoop dough into rounded tablespoons onto an ungreased baking sheet, or silicone mat/parchment paper lined baking sheet.
- Bake 7-10 minutes or until they're brown and crispy around the edges and raw in the middle.
- Cool cookies on baking sheet on wire rack for 3 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Notes
Crisp Chocolate Chip Cookies should be stored in an airtight container and will keep 5 days.
