Betty Crocker's Ultimate Chocolate Chip Cookies

Ultimate Chocolate Chip Cookies Recipe

• 1 1/2 cups butter (3 sticks), softened to room temperature
• 1 1/4 cups sugar
• 1 1/4 cups packed brown sugar
• 2 large eggs
• 1 tablespoon vanilla
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 4 cups (24 ounces) semisweet chocolate chips
• 2 cups coarsely chopped nuts, if desired

1. Position an oven rack in the center of the oven. Preheat oven to 375F degrees. Line 2 or 3 baking sheets with parchment paper and set aside. Alternatively use ungreased cookie sheets.
2. In a large bowl beat butter, sugars, eggs, and vanilla with an electric mixer (or with a wooden spoon) until light and fluffy. Scrape down the sides of the bowl to make sure everything is well combined.
3. Stir in the flour, baking soda, and salt. (The dough will be thick and stiff.)
4. Stir in chocolate chips and nuts, if using.
5. For each cookie, scoop up dough with a 1/4-cup dry-ingredient measuring cup. With the back of a knife or metal spatula, level the dough even with the top of the cup.
6. Push the dough onto the cookie sheets with a spoon or rubber spatula, spacing the cookies 2 inches apart. Flatten the cookies slightly with a fork.
7. Bake one cookie sheet at a time in the center of the oven until the cookies are light brown with still soft centers, about 12 to 15 minutes.
8. Remove from the oven and let cool 1 to 2 minutes on baking sheets and then transfer the cookies with a thin metal spatula to wire racks to cool completely.
9. Cool the baking sheets thoroughly (about 10 minutes) between batches.

This recipe makes about 3 1/2 dozen large Ultimate Chocolate Chip Cookies