Step-by-Step Instructions
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Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats (do not grease).
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Cream: In a large bowl or stand mixer, beat the softened butter, white sugar, and brown sugar until light and fluffy (~2–3 minutes).
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Add Eggs & Vanilla: Beat in eggs one at a time, then stir in the vanilla extract.
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Activate Leavening: Dissolve 1 tsp baking soda into 2 tsp hot water. Add to the batter along with the salt.
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Mix Dry & Fold: Gradually stir in the flour until just combined. Fold in the chocolate chips and optional chopped walnuts.
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Scoop & Bake: Drop by large spoonfuls (~2 tbsp) onto prepared baking sheets, leaving 2 inches between cookies. Bake for 9–11 minutes until edges are golden and centers look slightly soft.
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Cool: Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack.
Recipe Profile & Pro Tips
| Metric / Detail | Specification |
| Bake Time & Temp | 350°F (175°C) for 9–11 minutes |
| Chill Time | None (Bake immediately) |
| Butter Consistency | Room-temperature softened (melted butter causes flat cookies) |
| Make-Ahead Storage | Freeze unbaked dough balls; bake directly from frozen (+1–2 extra minutes) |
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