Below is a downloadable PDF version of the recipe.
Ingredients
1 cup butter (room temperature)
3/4 cup granulated sugar
3/4 cup brown sugar
2 tsp vanilla extract
2 eggs
2 1/4 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 pack (12 oz) semisweet chocolate chips
1 cup walnuts (optional)
To a mixing bowl or stand mixer, add butter, sugar, brown sugar, eggs, and vanilla extract and mix well.
In a separate bowl, combine flour, baking powder, baking soda, and salt.
Slowly combine your wet and dry ingredients, adding 1/3 of the flour mixture at a time. Once combined, stir in chocolate, walnuts, or other add-ins of your choosing.
Line a sheet pan with parchment paper or aluminum foil. Using an ice cream scoop, large spoon, or your (clean) hands, scoop your dough onto pan. One batch makes about 12 cookies.
Chill your cookies for a minimum of 30 minutes in the freezer or 4 hours in the fridge. If you decide to store your dough in the freezer for longer than a few hours, be sure to defrost the cookies at room temperature for about 10-20 minutes before baking.
Once the dough has chilled, line cookies on a pan at least 2 inches apart. Bake at 375 degrees for 15-20 minutes.
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