Chocolate chip cookies are nothing new. Everyone has the own version and preference when it comes to a chocolate chip cookie. I will admit, growing up I didn’t really have much attachment to chocolate chip cookies. There were so many other cookies I preferred. When I did crave them, I loved the Pillsbury version better than the any homemade version. What was I thinking? I happened to marry a man that is highly addicted to chocolate chip cookies and must have them as often as possible. I have tried several variations to the recipe, but my favorite so far comes from the lovely Dorie Greenspan. When cooked perfectly, the cookies have a crispy, but not overly done outside and a gooey, soft center. If I’m just making a batch for two, I like to make the whole recipe and then individually freeze the rounded dough by placing on a lined sheet pan and allowing to freeze individually before placing in a freezer-safe bag. The dough can be taken straight from the freezer to the oven, with an increased baking time of one to two minutes.
Chocolate Chip Cookies
2 cups all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
2 sticks unsalted butter, room temperature
1 cup sugar
2/3 cup light brown sugar, packed
2 teaspoons vanilla extract
2 large eggs
12 oz bittersweet chocolate, chopped or 2 cups store-bought chocolate chips or chunks
1 cup finely chopped walnuts or pecans, optional
Preheat the oven to 375 degrees. Line two baking sheets with parchment or silicone mats.
Whisk together the flour, salt, and baking soda.
Working with a stand mixer, fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute, or 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 three portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in chocolate and nuts.
Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.
Bake the cookies, one sheet at a time and rotating the sheet at the midway point – for 10 to 12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle, and that’s just fine! Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully using a wide metal spatula, transfer them to racks to cool to room temperature.
Repeat with the remainder of dough, cooling the baking sheets between batches.
Source: Baking from My Home to Yours by Dorie Greenspan