Aunt Coras Worlds Greatest Cookies

Aunt Cora’s secret recipe is finally out! These world’s greatest cookies are the perfect blend of crispy edges, chewy centers, and sweet, sweet chocolate chips.

With a hint of vanilla and a crunch from walnuts (if you’re feeling fancy), these treats will become your new favorite indulgence.

Ingredients

• 1 1/2 sticks (6 tablespoons) unsalted butter, softened
• 1/2 cup white granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup chopped walnuts, optional

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat to make cleanup a breeze.

Cream the butter and sugars in a large bowl until light and fluffy, about 2-3 minutes.

Beat in that egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Don’t overmix! Stir in those delicious chocolate chips and walnuts (if using). The dough might be a bit sticky, but that’s okay.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

You should end up with around 10-12 cookies. Bake for 10-12 minutes or until the edges are lightly golden brown.

Remove from the oven and let those babies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Once cooled, store your cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months and thaw at room temperature when you’re ready for a snack.

Yield: 10-12 cookies, serving 5 people.

Notes

Use high-quality chocolate chips for the best flavor.

If using walnuts, toast them in a 350°F oven for 5-7 minutes to bring out their flavor and aroma.

For a crisper cookie, bake for 12 minutes.

If you prefer a chewier cookie, bake for 10 minutes.

To freeze, place cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container.

Nutrional Value

• Calories: 220
• Total Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 150mg
• Total Carbohydrates: 30g
• Dietary Fiber: 1g
• Sugars: 16g
• Protein: 3g