Jul
8
Chocolate Chip Cookies
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Ingredients
1 bag Semi-sweet or Bittersweet Chocolate Chips (I like Ghirardelli)
2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon teaspoon salt
1/2 cup (1 stick) butter
3/4 cup sugar (I usually use slightly less)
3/4 cup packed brown sugar (I usually use slightly less)
2 eggs
2 teaspoon(s) vanilla
1 cup chopped walnuts or pecans (optional, but I like walnuts!)
Directions
Preheat oven to 375ºF. Stir flour with baking soda and salt; set aside. In large mixer bowl, cream butter with sugar and brown sugar. Note that the mixture will not appear as creamy as you might be used to, because of the decreased amount of butter used. Blend eggs and vanilla with creamed mixture. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop 1 tablespoon of dough per cookie onto ungreased cookie sheets.
Bake at 375ºF for 9 to 11 minutes or until golden brown. Alternatively, gently press a cookie with your finger; if it springs back up when you remove it, they are fine to take out. The less you cook them, the chewier they will be once cooled. Removing them to a cooling rack ensures optimal cooling for the best cookies!
Why this recipe?
The only thing that really makes this recipe stand out is its use of only one stick of butter. Because of this, they have some different physical properties. They don’t spread as much when baked, so you can place the drops of cookie dough closer together on the cookie sheets. Using less butter and less sugar helps the flavor of the chocolate chips and the nuts stand out, which is how I like my cookies. Let me know if you give this recipe a try! It has replaced all other chocolate chip cookie recipes for me.