Joanne’s Chocolate Chip Cookies

Posted on Wednesday, September 17, 2025

Notes:

A cup is the total combined amount of chocolate and/or nuts (nut allergies are a thing! I am told) for platonically ideal cookies. Imagine my shock and existential horror should you choose otherwise. (Actually when I first made them I used a cup and a half but apparently my tastes have changed.)

Directions

Preheat oven to 350F.

Combine:

• 1 stick melted butter (cooled but still mostly liquid)
• 1/2 cup sugar
• 3/4 cup light brown sugar
• 1 egg
• 1 t vanilla

Add:

• 1 1/4 C flour
• 1/2 t baking soda
• 1 t salt (I use less) only if using unsalted butter

Add:

• 1/2 C chocolate chips
• 1/2 C rough chop walnuts (or nuts of choice)

If the dough is not holding together well at this point you can add a teaspoon at a time of water until it is a (just) smooth, scoop-able dough. Recipe says refrigerate 1 hour but I don’t bother with that. I use 3 Tbsp scoop. 6-8 per Silpat. Bake 17 minutes for crisp or less for chewy. (Tested 2/3/23 by Charles) Makes 10 cookies.

Easy peasy - you don’t absolutely need a stand mixer for this. (I nuke the butter for 60 seconds in a 2 quart glass/ceramic bowl and then mix the rest of the ingredients in that same bowl.) I do double or triple recipes - but then you will need a stand mixer.