Description
These Soft Washboard Cookies are a delightful treat featuring a tender, chewy texture with rich chocolate chips and optional nuts for added crunch. Perfectly balanced with a blend of brown and granulated sugars, these cookies come out golden-edged with soft centers, making them ideal for any cookie lover seeking a classic yet irresistibly soft cookie experience.
Ingredients
Scale
Cookie Base
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) brown sugar
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Dry Ingredients
- 2¾ cups (345g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Add-ins
- 2 cups (340g) semisweet chocolate chips
- Optional: 1 cup (100g) chopped walnuts or pecans
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to ensure cookies don’t stick and bake evenly.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter together with both brown and granulated sugars until the mixture is light, fluffy, and well combined. This creates the perfect base for soft cookies.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, beating after each addition. Then mix in the vanilla extract until everything is fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures even distribution of leavening agents throughout the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies soft and tender.
- Fold in Chocolate Chips and Nuts: Gently fold in the semisweet chocolate chips and, if using, the chopped walnuts or pecans to evenly distribute them throughout the dough.
- Portion Dough: Using a tablespoon or cookie scoop, drop dough balls about 1½ tablespoons each onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown and the centers are just set, ensuring softness inside.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely for best texture.
Notes
- You can substitute chopped nuts according to your preference or omit them entirely for a nut-free version.
- For chewier cookies, slightly underbake by reducing baking time by 1-2 minutes.
- Be sure not to overmix the dough once flour is added to avoid tough cookies.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- Allow butter to soften at room temperature for easier creaming and better texture.
