Kirkland Chocolate Chip Cookie Recipe
There's something truly magical about the smell of freshly baked cookies, especially when they're Kirkland Chocolate Chip Cookie Recipe.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Electric mixer or whisk
- Baking sheet
- Parchment paper
- Cooling rack
- Cookie scoop (optional)
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups Kirkland semi-sweet chocolate chips
- 1 cup chopped walnuts optional
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the flour and baking soda; set aside.
- In a large mixing bowl, cream together the butter, granulated sugar, brown sugar, and salt until the mixture is light and fluffy.
- Beat in the vanilla extract and eggs, one at a time, until well combined.
- Gradually add the flour mixture to the butter mixture, beating until just blended.
- Stir in the chocolate chips and walnuts, if using, until evenly distributed.
- Use a cookie scoop or spoon to drop dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake for 9 to 11 minutes, or until the edges are golden but the centers are still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your butter is at room temperature for easier mixing.
- Do not overmix the dough as it can lead to hard cookies.
- Chill the dough for at least 30 minutes before baking to prevent spreading.
- Use a cookie scoop for uniformly sized cookies.
- Rotate the baking sheet halfway through baking for even cooking.