Absolutely! Here’s a more detailed breakdown of each step:
Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened to room temperature (not melted)
- 1/2 cup granulated sugar
- 1 cup packed brown sugar (light or dark, depending on your preference)
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips (or mix of dark and milk chocolate)
- 1 cup chopped nuts (optional; walnuts or pecans work well)
Instructions:
- Preheat the Oven:
- Set your oven to 350°F (175°C). This ensures it’s hot enough to give your cookies a nice, even bake.
- Prepare the Baking Sheet:
- Line your baking sheets with parchment paper or silicone baking mats. This helps prevent sticking and ensures even cooking.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour and baking soda. This distributes the baking soda evenly throughout the flour.
- Cream Butter and Sugars:
- In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, brown sugar, and salt together on medium speed. Mix until the mixture is light and fluffy, about 2-3 minutes. This incorporates air, which helps the cookies rise.
- Add Eggs and Vanilla:
- Beat in the vanilla extract. Then, add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly.
- Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the wet ingredients. Mix on low speed until just combined; do not overmix. Overmixing can lead to tougher cookies.
- Add Chocolate Chips and Nuts:
- Fold in the chocolate chips and, if using, the chopped nuts. You can use a spatula or a wooden spoon for this step.
- Scoop the Dough:
- Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie, as they will spread while baking.
- Bake:
- Bake in the preheated oven for 9-11 minutes. Look for golden edges and slightly underbaked centers; they will continue to cook as they cool.
- Cool:
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. This helps them set without breaking.
Storage:
- Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a zip-top bag.
Tips for Success:
- Butter Temperature: Ensure the butter is at room temperature (soft but not greasy) for proper creaming.
- Chilling Dough: For thicker cookies, chill the dough for at least 30 minutes before baking.
- Baking in Batches: If baking multiple trays, rotate them halfway through for even baking.
Enjoy your cookie baking adventure! Let me know if you have any questions!