This week, I have done (what for me is) a lot of baking. On Wednesday, I tried my hand at Wall Street Kisses. And today, I tweaked a family favorite: chocolate chip cookies from The Best Recipe cookbook. Thought I’d share the recipe here.
If you like your chocolate chip cookies thin, crispy AND delicious–you’ll want to write this down:
Traditional Chocolate Chip Cookies (Makes about 60 cookies)
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt (*I use coarse sea salt)
- 1 teaspoon baking soda
- 1/2 pound (2 sticks) unsalted butter, softened
- 1 cup light or dark brown sugar, packed (*I use dark)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon water
- 2 cups semisweet chocolate chips
- 1 cup coarsely chopped walnuts or pecans (*I used Heath Bar bits)
1. Adjust oven racks to upper-and-lower-middle positions and heat oven to 375 degrees. Whisk flour, salt and baking soda together in medium bowl; set aside.
2. Either by hand or with electric mixer, cream together butter and sugars until light and fluffy, about three minutes with mixer set at medium speed. Scrape sides of bowl with rubber spatula. Add eggs, vanilla and water. Beat until combined, about 40 seconds. Scrape sides of bowl.
3. Add dry ingredients and beat at low speed until just combined, 15-20 seconds. Add chocolate chips and nuts (or, as I did, Heath Bar bits) and stir until combined.
4. Drop batter by tablespoons onto ungreased cookie sheets, spacing pieces of dough about 1 inch apart. Bake, reversing position of cookie sheets halfway through baking (from top to bottom and front to back), until cookies are light golden brown and outer edges begin to crisp, 8-10 minutes. Cool cookies on sheets for 1 to 2 minutes before transferring to cooling racks with wide spatula.
Pass the milk, please.