Fluffy Chocolate Chip Cookies

These cookies are fluffy! They puff up when baking and remain soft and chewy for several days. I found this recipe in a Good Housekeeping Cookies book, and I’ll be making these again. I dropped the dough into blobs measuring 2 tablespoons instead of 1.

Ingredients:

  • 1 1/4 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 3/4 cup white sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 package (16 ounces) semisweet chocolate chips (1 cup–I used the large Nestle morsels)
  • 2 cups (8 ounces) chopped pecans, or walnuts (I used walnuts)

Directions:

  1. Preheat oven to 375F. In a bowl, whisk together the flour, baking soda, and salt.
  2. In a large bowl, beat the butter and brown and white sugars on medium speed until light and fluffy.
  3. Beat in the eggs and vanilla until combined.
  4. Reduce speed to low and add the flour mixture, beating until combined.
  5. Stir in the chocolate chips and nuts.
  6. Drop the dough by rounded tablespoons (or two tablespoons if you want bigger cookies) 2 inches apart onto an ungreased cookie sheet. Bake at 375F 10-12 minutes, until golden at the edges. For my oven, 10 minutes was perfect.
  7. Transfer cookies to wire rack and let cool. You can also bake two batches at one time, rotating halfway between the upper and lower oven racks.

Enjoy!

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