I have tried over 20 chocolate chip recipes in my lifetime and have not found one that I like. I’ve made extremely crispy chip yo’ tooth cookies, did you make these like the recipe says cookie, flavorless chocolate chip cookies, burnt cookies, chewy for one minute cookies…you name it I’ve done it. I gave up on making chocolate chip cookies from scratch for a while, cause I didn’t want to waste my time, my ingredients, my sanity, just so I could throw them away the next day.
(Picture of “Old Man Cookies”…made long ago…will not talk about)
Well over this past weekend I had to make something to satisfy my sweet tooth. Wasn’t in the mood to make a cake or anything fancy, just wanted something easy and fast. I looked through my trusty binder of recipes and found a chocolate chip cookie recipe I had printed off from Smitten Kitchen a while ago. I was hesitant since I had a history of making really whack chocolate chip cookies from scratch.
And to my surprise they were the shiznit (sorry mom…best way to describe the goodness). These cookies came out perfect. They were chewy, nutty, and just all around good. My husband and I ate a lot of them (I’m ashamed to tell you the actual number). But trust me if you make these you will eat a lot of them too. Just make sure your wearing some sweats or stretch pants…just sayin’.
Makes about 20 cookies
1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt
1 1/2 cups (200 grams) semisweet chocolate chips
1 cup (130 grams) walnuts or pecans, toasted and chopped
Adjust the oven rack to the top third of the oven and preheat to *300F (150C) (see note below). Line *three baking sheets with parchment paper.
* Oven temp differs. I tried my first batch at 300 F and found that it took more than 18 minutes to cook. So I cranked my oven up to 325 F and my cookies cooked in 18 minutes.
*don’t worry if you don’t have three baking sheets. Just set your oven rack in the middle of the oven and use one sheet. You can reuse the same parchment paper to bake your next batch once you transferred your cooked cookies onto a cooling rack
Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.
Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
Store at room temperature in an airtight container for up to 3 days.
If you try this recipe, let me know what you think.