No need to use a mixer to create the best chocolate chip cookie recipe. Our Test Kitchen developed this easy cookie recipe using a food processor. We've kept all the classic chocolate chip cookie ingredients and made the prep even easier! One note, only standard-size food processors (not the mini ones) work for this recipe.
Two kinds of sugar give this chocolate chip cookie recipe the ideal balance of texture and sweetness. Granulated sugar has a low moisture content, so the sugars crystalize when baked, creating a crisp texture. Brown sugar has a higher moisture content because it contains molasses. The brown sugar helps make the cookies softer.
Semisweet chocolate chips are our preferred chocolate option for this cookie recipe but you can substitute dark chocolate, milk chocolate, or even white chocolate chips. You could also try adding peanut butter chips, toffee chips, or sprinkles. If you want to mix up this chocolate chip cookie recipe, try mixing in two cups of chopped peanut butter cups or 1 cup of dried fruit.
Ingredients
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1 cup pecan pieces or walnut halves
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¾ cup granulated sugar
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¾ cup packed brown sugar
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1 cup butter, chilled and cut up
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2 eggs
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1 teaspoon vanilla
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2 ¼ cup all-purpose flour
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1 teaspoon baking soda
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1 12 ounce package semisweet chocolate pieces (2 cups)
Directions
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Place a steel blade in the work bowl of a food processor. Add the nuts. Chop coarsely with several on-off turns; remove the chopped nuts and set aside.
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Add the granulated sugar, brown sugar, butter, eggs, and vanilla to work bowl. Process the mixture until creamy.
Test Kitchen Tip: Creaming the butter and sugar together traps tiny air bubbles, helping to leaven the cookies. Process the butter and sugar together until the mixture is light in color and resembles whipped butter.
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Add the flour and baking soda; process just until mixed in.
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Stir in the nuts and the chocolate pieces.
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Drop the dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a 375-degree F oven for 8 to 10 minutes.
Test Kitchen Tip: Chocolate chip cookies are done when they have a firm golden edge or bottom and appear slightly set on top. If the edges become dark brown, they are overbaked. If edges aren't golden and tops are soft and shiny, bake a little longer.
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Cool on the cookie sheet 1 minute. Transfer the cookies to wire racks; cool completely. Makes 48 chocolate chip cookies.
Test Kitchen Tip: To store the homemade chocolate chip cookies, place the completely cooled cookies in a tightly covered container for up to 3 days at room temperature. To freeze chocolate chip cookies, layer them between waxed paper in an airtight container for up to three months. To thaw, leave the cookies in their storage counters and place in the refrigerator until completely thawed.
Nutrition Facts (per serving)
| 130 | Calories |
| 7g | Fat |
| 16g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 1 | |
| Calories 130 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Cholesterol 9mg | 3% |
| Sodium 78mg | 3% |
| Total Carbohydrate 16g | 6% |
| Protein 1g | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
