“My Best Chocolate Chip Cookies”
While babysitting my boss’s kids last weekend, I came across a book shelf of cookbooks, so naturally I opened pretty much every one of them. I have a bit of ADD when it comes to looking through cookbooks, because really, if you’re not looking for something specific, who wants to look through every recipe.
I got this chocolate chip cookie recipe from a book called Baking: From my home to yours by Dorie Greenspan, and which actually kept me flipping through every page – I found some yummy “must-try” desserts in here!
Moving on, here’s the chocolate chip recipe I used for these cookies. I usually use the recipe right from the back of the Toll House chocolate chip bag, but I think I might actually like this recipe better
My Best Chocolate Chip Cookies
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 2 sticks unsalted butter, at room temperature
- 3/4 cup sugar (the recipe calls for 1 cup of sugar, and 2/3 cup of brown sugar, but I like to use more brown sugar than regular sugar)
- 1 cup packed brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 12 ounces bittersweet chocolate, chopped into chunks, or 2 cups store-bought chocolate chips or chunks
- 1 cup finely chopped walnuts
Preheat oven to 375 degrees F.
Whisk together the flour, salt and baking soda. Put aside.
With a mixer, beat the butter on medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes in. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated.
Hand mix in the chocolate chips and nuts.
Spoon the dough by slightly rounded tablespoons onto the baking sheets, leaving about 2 inches between spoonfuls.
Bake for (the recipe calls for 10-12 minutes, but I needed less time) about 7-8 minutes, or until they are brown at the edges and golden at the center.
Let cool for about a minute and transfer them to a wire rack to cool.
ps: There’s no way to really shape drop cookies like the heart-shaped one in the picture… I just added a little extra love