Hurray for soft and chewy chocolate chip cookies! A perennial favorite, kids and grown-ups alike love these all-time favorite cookies that are quick, easy to make and oh so delicious with a cold glass of milk. Most cookies are not particularly hard to make, so baking cookies is one activity even little kids can help out with by scooping cookie dough onto cookie sheets.
This is a super duper easy chocolate chip cookie recipe.
I used a small 1 ½” ice cream scoop to scoop the cookie dough onto the cookie sheets and baked the cookies one sheet at a time. When I took my first cookie sheet out of the oven, I immediately gently pressed a few chocolate chips on top of some of the cookies. The residual heat slightly melted the chocolate chips and allowed them to blend with the cookies.
Then, as a test, for the next batch I pressed chocolate chips on the surface of the cookie dough before baking. I can’t decide which came out better, whether adding the extra chocolate chips before or after baking. I guess it really didn’t matter because they were all good.
The pressed chocolate chips will be soft while the cookies are still warm, but will set once completely cool.
You’ll see in this picture a few cookies that I left plain without pressing extra chocolate chips on top. They were nonetheless just as good as those with the extra chocolate chips. Pressing the extra chips on top is optional. It’s up to you.
For the nuts, I used finely diced nuts walnuts. They are very convenient as it saves you a step of having to chop walnuts. You can find them in any supermarket. Chopped walnuts would also be okay. The pieces in a bag of chopped walnuts are slightly larger than those of diced walnuts.
All in all, I got 4 dozen medium size chocolate chip cookies from one recipe. For another kind of chocolate cookie, see my earlier chocolate pinwheel cookies.
- 2 cups all-purpose flour (256 g)
- 1 teaspoon baking powder (5 g)
- 1 teaspoon salt (7 g)
- 1 cup (2 sticks) unsalted butter (226 g)
- 1/4 cup granulated sugar (52 g)
- ¾ cup dark brown sugar (150 g)
- 1 whole egg + 1 egg yolk
- 2 tablespoons skim milk (24 g)
- 2 teaspoons vanilla extract (8 g)
- 2 cups semi-sweet chocolate chips (340 g)
- 2 cups chopped walnuts (240 g)
- Optional: extra chocolate chips for cookie tops
Preheat oven to 300 F. Line cookie sheets with parchment paper.
Lightly whisk to combine the flour, baking powder and salt.
On medium speed with a flat beater, beat the butter until smooth.
Gradually add granulated sugar and then dark brown sugar. Beat until fluffy.
Add whole egg and one egg yolk one at a time and continue to beat until well blended.
Switch to low and gradually add the combined dry ingredients. Beat until combined.
Still on low, add milk and then vanilla extract. Mix until well blended.
On low speed, stir in chocolate chips followed by chopped walnuts. Beat until evenly distributed all throughout the cookie dough.
Use a small 1 ½” ice cream scoop to scoop the cookie dough onto the cookie sheets. Leave enough space between cookies as they will slightly spread out when baked.
Bake cookies one sheet at a time. Bake for about 18 - 20 minutes. Cookies will have an even, very light brown color. Remove from oven and allow to cool in pan for about 5 minutes. Transfer cookies with a spatula onto a cooling rack to cool completely. Wait for cookie sheet to cool completely before using for next batch of cookie dough.
Optional: Either before or after baking, press a few chocolate chips on top of the cookies. If adding chocolate chips after the cookies are baked, do so immediately while the cookies are still hot out of the oven to allow the chocolate chips to slightly melt from the residual heat and blend with the cookies.
Soft and Chewy Chocolate Chip Cookies