An all-American classic – Chocolate Chip Cookies. These are soft in the middle and crunchy on the edges.
I make mine with lots of California walnuts, and Guittard semi-sweet chocolate chips. A tip for best texture is to watch them carefully at the end of the baking time. You want them to be golden on the edges, but still a little pale in the center of the cookie.
Chocolate Chip Cookies
8 oz (2 sticks) unsalted butter, room temperature
8 oz (1 cup packed) brown sugar
3 1/2 oz (1/2 cup) white sugar
2 large eggs
2 tsp. vanilla extract
12 oz (2 1/3 cups) unbleached all purpose flour
1 tsp. salt
1/2 tsp. baking soda
12 oz chocolate chips
1 1/2 cups chopped walnuts (optional)*
Preheat oven to 375.
Cream butter and sugars until fluffy. Add eggs and vanilla and beat until creamy.
Sift together flour, salt and baking soda. Combine flour mixture with the butter/sugar mixture. Mix on low just until combined. Add chocolate chips and walnuts.
Scoop 1/4 cup portions on baking sheets. Allow 2 inches between each ball of dough to allow each cookie to have the room they need to bake evenly. Bake for about 15 minutes, or until they are set and light golden on the edges. Allow to cool on the baking sheet for a couple minutes, then cool completely on cooling rack.
* This recipe works with or without nuts. However, the structure of the cookie will be a bit flatter without the walnuts.