Zutaten für The Perfect Chocolate Chip Cookie
- All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- Unsalted Butter
- Light Brown Sugar
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- Walnuts
- Semisweet Chocolate
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Zubereitung von The Perfect Chocolate Chip Cookie
- Whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt in a small bowl. Set aside.
- In a stand mixer fitted with the paddle attachment, cream together 1 cup (2 sticks) softened unsalted butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 2 teaspoons pure vanilla extract.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Stir in 1 cup chopped nuts and 2 cups semi-sweet chocolate chunks.
- Divide the dough into four equal portions on a lightly floured surface.
- Shape each portion into a 9-inch log.
- Wrap each log tightly in plastic wrap and refrigerate for at least 24 hours (or up to 5 days).
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Slice the chilled dough logs into 3/4-inch thick disks, placing them 3 inches apart on the prepared baking sheets.
- Gently push any nuts or chips that fall off back onto the cookies.
- Bake for 10-12 minutes, rotating the baking sheets halfway through, until the edges are golden brown and the centers are set. Baking time may vary slightly depending on your oven.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
31g
Fat
27g
Carbs
5g
