These classic chocolate chip cookies are stackable, dunkable, and downright delicious. The recipe makes a big batch, so they’re perfect for summer barbecues with extended family — or for a house full of little cookie monsters. “Don't bake these cookies too long,” says recipe author Donna L. “They should be just a little brown on the bottom and a very light brown on top.”
HOW TO
- Preheat the oven to 350°F.
- In a medium mixing bowl, sift together the flour, baking soda, and salt. Set aside.
- In a large bowl using an electric mixer on medium speed, cream together the butter, sugars, vanilla, and eggs until well mixed and light, about 1 minute.
- On low speed, gradually add the dry ingredients into the creamed butter, and mix until combined.
- Using a wooden spoon, stir in the chocolate chips and walnuts until just combined. The dough will be stiff.
- Scoop even tablespoons of dough and drop them onto an ungreased baking sheet, 2 inches apart.
- Bake for 11 to 13 minutes, or until the cookies are very light brown on the bottom and just starting to brown on the top (don’t overbake).
- Cool for 2 to 3 minutes on the pan before transferring the cookies to a cooling rack to cool completely.
- Store the cookies in an airtight container for up to 5 days.
Tip: If you have leftover dough, scoop and roll the remaining dough into tablespoon-size balls. Place the dough balls on a sheet pan in the freezer for 15 minutes until firm, and then transfer to an airtight container or ziplock bag. Frozen cookie dough can be stored for up to 4 weeks. To bake, place the frozen dough balls 2 inches apart on a sheet pan and bake for 1 to 2 extra minutes from the regular bake time.
Recipe courtesy of Dinner Bell Co-op member Donna Luehmann (Lewiston, MN)