Best Chocolate Chip Cookies
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Instructions:
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Information:
Calories: 155 kcal | Total Fat: 8.3 g | Saturated Fat: 4.7 g | Cholesterol: 23 mg | Sodium: 105 mg | Total Carbohydrates: 19.4 g | Dietary Fiber: 0.9 g | Sugars: 11.2 g | Protein: 1.7 g
Frequently Asked Questions:
Can I use margarine or a butter substitute instead of butter?
Yes, you can substitute margarine or a butter substitute for butter in this recipe.
However, it might slightly alter the flavor and texture of the cookies.
Can I omit the nuts from the recipe if I have nut allergies?
Absolutely, you can omit the walnuts if you have nut allergies or simply prefer your cookies without nuts.
The cookies will still turn out delicious.
Can I use milk chocolate chips instead of semisweet chocolate chips?
Yes, you can use milk chocolate chips or even a combination of milk and semisweet chocolate chips for a different flavor profile.
It’s a matter of personal preference.
How do I know when the cookies are done baking?
The cookies are done when the edges are nicely browned, and they have a slightly golden color.
The centers may still appear soft, but they will continue to set as the cookies cool on the baking sheet.
Can I freeze the cookie dough for later use?
Yes, you can freeze the cookie dough if you want to make cookies at a later time.
Form the dough into cookie-sized portions, place them on a baking sheet, and freeze until solid.
Then, transfer the dough portions to a freezer-safe bag or container.
When you’re ready to bake, you can place the frozen dough on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
Can I use margarine instead of butter?
Yes, you can use margarine as a substitute for butter in this recipe.
It may slightly affect the flavor and texture of the cookies, but it’s a viable option.
Can I skip the nuts in the recipe?
Absolutely, you can omit the chopped walnuts if you prefer your cookies without nuts or have nut allergies.
The recipe will still yield delicious chocolate chip cookies.
What is the purpose of dissolving baking soda in hot water before adding it to the batter?
Dissolving baking soda in hot water helps it to distribute evenly in the dough, promoting even rising and consistent texture in the cookies.
Can I use other types of chocolate chips, like white chocolate or dark chocolate?
Yes, you can use different types of chocolate chips, such as white chocolate or dark chocolate, to customize the flavor of your cookies to your liking.
How do I prevent the cookies from spreading too much and becoming too thin?
To prevent excessive spreading, ensure your butter is softened but not melted, and chill the cookie dough for about 15-30 minutes in the refrigerator before baking.
This will help the cookies maintain their shape while baking.
Additionally, using an insulated baking sheet can also help control cookie spread.