Best Chocolate chip cookies

This Best Chocolate Chip Cookie recipe is a delectable chocolate wonder that will leave you craving for more. Not only is it delicious, it is also easy to make with the right equipment(it takes about 30 minutes to recreate the recipe from scratch). All the ingredients used in this recipe are your normal run-of-the-mill, easily accessible baking products with the added dash of walnuts; which is something you should definitely note if you’re allergic to walnuts or to nuts in general.

To keep track of your weight loss diet, this Best Chocolate Chip Cookies recipe contains an estimated 116 calories per serving. It’s a great addition for a vegan diet and a keto diet, though we wouldn’t recommend it for someone on a diabetic/diabetes diet or a weight-loss plan because it just doesn’t fit in with the low calorie and low fat requirements.

Nevertheless, these cookies are delicious, so if you can eat them in line with your diet plan, you definitely should!

Ingredients:

These are all you’ll need for this Best Chocolate Chip Cookies recipe:

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts

One important thing to note is that this the quantities of ingredients stated in this recipe is only good for about 12 servings, depending on the size of cookies you plan to make, as well as the appetites of the people you plan to serve. So, if you plan on feeding more than 12, you may want to tweak a few things including the recipe. It’s easy to adjust a recipe to fit your servings requirements, however it is not just a matter of adding another cup of flour or butter into the mix (in the case of this Best Chocolate Chip Cookies recipe). As a matter of fact, the quantities of every single one of the listed ingredients has to be increased proportionately.

Again, this is easy to do. But we know that things can get very tricky very fast in the kitchen, particularly when you’re working with a new recipe, so if you have any questions, feel free to ask them in the comments section of this page. We’ll be sure to get back to you. Eventually.

Equipments:

You don’t need much to recreate this recipe equipment-wise, however, you’ll need the following:

One large bowl

(This is where you’ll mix all your ingredients)

A mixer (preferably one that is automated)
An oven (preferably one that is temperature regulated)
A long-handled spoon
A refrigerator
A backing pan (but preferably more than one, to save time)

For the sake of being thorough, we’ll just go ahead and mentionall the other spoons and bowls that are going to find their way into the dishwasher once all this is over. We’re not exactly sure how they’ll get there but you should probably prepare your mind.

Directions:

Before we get into any of our recipe directions, there is a simple recommendation we like to give. Well, the state of your kitchen as you’re reading this will determine exactly how simple it’s going to be but that recommendation is this: clear out all clutter from your cooking surfaces. We’re talking about your counter top, and maybe even your sink.

Why?

First of all, clean cooking/baking surfaces are great for hygiene. Another thing is that you’ll have lots of space to measure out the needed quantities of your ingredients into small bowls (some of those dishwasher-bound bowls we mentioned) and you can arranged them on your counter-top like they do on TV. This is a great aesthetical idea, particularly if you’re going to be making a YouTube video on how to recreate this recipe (or something). But there’s another reason, which is; a clean cooking/baking area helps to un-clutter the mind.

So, go ahead and clear out that clutter. When you’re done, lay out your ingredients and measure them into those small bowls. Individually. Do NOT mix any of those ingredients together until the recipe tells you to. This is because there is always a technique, which is:

Preheat oven to 350 degrees F (175 degrees C).

(This is why we recommend an oven with a proper thermostat i.e. a temperature-regulated oven.)

Cream together the butter, white sugar, and brown sugar until smooth.

That’s when you stop hearing the crunching sound of the sugar as you mix, and the butter seems to be a lighter hue.

(This is so much easier to do with an automated mixer, and faster too. When you’re using the mixer, pour in the butter, white sugar and brown sugar and then set to medium speed for about 15 minutes. You can stop the mixer for about 30 seconds at every 5 minutes interval or you can do whatever else that works with your particular mixer. Another thing we’re painfully aware of is the fact that a lot of kitchen equipments have their quirks.)

Beat in the eggs one at a time.

(The key to this is breaking the eggs one at a time into a separate bowl. This is done in order to avoid the occurrence of cracked shells getting into the batter mix, as well as to avoid the use of bad eggs. So, you crack one egg, check for shells and whatnot and if it’s fine, pour it into the flour and sugar mix; and repeat.)

Stir in the vanilla.
Dissolve baking soda in hot water. Add to batter along with salt.
Stir in flour, chocolate chips, and nuts. Mix this until the cookie dough is at the right consistency.
Drop by large spoonfuls onto ungreased pans.

(You can make the cookies as large or as small as you like, since you’re not using a cookie cutter in this recipe. Or you can just go ahead and use a cookie cutter.)