Ingredients:
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tablespoon Trader Joe’s Madagascar vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)
1 tablespoon cornstarch (optional for extra softness)
2 teaspoons Disaronno Amaretto ( optional for that special uniqueness)
Instructions:
Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Cream the butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes) using an electric mixer.
Add eggs and vanilla: Beat in the eggs, one at a time, followed by the vanilla extract. Mix until well combined.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch (if using).
Mix dry ingredients into wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Add chocolate chips and walnuts: Fold in the chocolate chips and chopped walnuts (if using).
Form the cookie dough: Use a cookie scoop or tablespoon to drop rounded balls of dough (about 1 1/2 inches in diameter) onto the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake for 10-12 minutes, or until the edges are golden and the centers are just set. For extra soft cookies, remove them from the oven when they still look a little soft in the center (they will continue to firm up as they cool).
Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serve: Enjoy your moist, buttery chocolate chip cookies with a glass of milk!
These cookies are perfectly soft, chewy, and filled with melty chocolate chips, with the option of adding walnuts for extra texture!