Nutty Delight: Unlocking the Magic of Homemade Chocolate Chip Cookies

Achieving the perfect homemade chocolate chip cookies doesn't have to be a daunting task. Here's a handy recipe for you:

Start with 2 cups and 2 tablespoons of all-purpose flour, 1 teaspoon of baking soda, and half a teaspoon of kosher salt. Mix these dry ingredients in a medium bowl. In a separate bowl, beat 1.5 sticks (6 ounces) of softened, unsalted butter until creamy using an electric mixer. Gradually introduce 1 cup of packed light brown sugar and 1/2 cup of granulated sugar, continuing to beat until the mixture is light and fluffy.

Add two large eggs (ensure they are at room temperature) followed by 1.5 teaspoons of pure vanilla extract and beat until smooth. Now, at a low speed, blend in the dry ingredients. The final mix includes 12 ounces of semisweet chocolate chips (equivalent to 2 cups), and, for a crunchy twist, one cup of coarsely chopped, lightly toasted walnuts or pecans-though this is optional.

Preheat your oven to 350°F and place oven racks in the middle and lower thirds. Using tablespoons, distribute the cookie dough on two large baking sheets, ensuring a gap of at least 1.5 inches between them. Bake for approximately 11 minutes for soft and chewy cookies, around 13 minutes for chewier ones, or 16 minutes for crisp cookies. Once out of the oven, give them a 2-minute rest on the baking sheets before transferring them to wire racks.

As highlighted by F&W contributor Nikki Miller-Ka, refrigerating the cookie dough after mixing is a beneficial practice for two reasons. It serves to hydrate the flour while blending the ingredients, enabling a more refined flavor. Additionally, it aids the cookies in maintaining their shape during baking, promoting browning and caramelization and preventing them from spreading excessively. Quick chilling in the fridge or freezer is better than none, and trust us, it adds a magic touch.

Toasting nuts is not mandatory, but is highly recommended. Nuts amplify the natural flavor-pecan and walnut halves should take about eight minutes in a 350°F oven. Remember to stir midway. When it comes to creating nutty chocolate chip cookies, you have the liberty to experiment. Pecans and walnuts both make a great addition-depending on your crunch preference, we provide baking instructions for chewy and crisp versions alike.

You can rest your dough in the refrigerator for a couple of days before baking but resting it longer than 24 hours doesn't offer any additional enhancement in taste or texture. For extended storage, store your formed dough in the freezer for up to two months-just harden the unbaked cookies on a baking sheet before transferring them to a ziplock bag. Once baked, sandwich your chewy, chocolaty delights between wax paper sheets, store in an airtight container and enjoy for up to two days.