top of page

Chocolate Chip Cookies

(by Margaret Crane)


2 1/2 sticks unsalted butter, softened (use good European butter)

1 1/2 c. brown sugar

1 c. plus 2 T. granulated sugar

3 large eggs

1 1/2 t. pure vanilla extract

3 c. all purpose flour

1 1/2 t. baking soda

1/2 t. salt

1/2 lb. milk chocolate chips (preferably Guittard)

1/2 lb. semi-sweet chocolate chips (preferably Guittard)

1/3 c. pecans or walnuts

In bowl of an electric mixer or with a hand mixer fitted with a paddle, beat the butter, brown sugar, granulated sugar, eggs, and vanilla at medium speed until light and fluffy, about 5 minutes.

In medium bowl, whisk or sift the flour with the baking soda and salt.

Add dry ingredients to wet ingredients and beat at low speed until incorporated, scraping down the bowl occasionally.

Stir in chocolate chips and then add nuts.

(Alternatively divide dough in two and add nuts to half the mixture.)

Cover and refrigerate the dough until chilled, about 1 hour.

Preheat oven to 350 F. and line 2 large baking sheets with parchment paper. Scoop up two tablespoons of dough and roll into balls (wet your hands so the dough doesn’t stick).

Place the balls on the baking sheets about 3 inches apart (allowing room for the cookies to spread.)

Bake in the lower and middle third of the oven for about 17 minutes, until the cookies are lightly browned around the edges but still very soft in the center, shifting the pans from top to bottom and front to back halfway through baking.

Slide the parchment onto racks and let the cookies cool.

If reusing baking sheets, run them under cold water between batches.

Repeat with remaining dough.


(Read The Clean-up Crew, the story that accompanies this recipe.)

Recent Posts

See All

Mom's Rice Pudding

(by Terri Sutton) rice (whatever you have) evaporated milk (enough to cover the rice and then a little more) sugar (sweet enough to know you’re eating a dessert) melted butter (to freshen up the lefto

Comforting Carrots

(by Brigit Binns) 1 1/2 c. chicken or vegetable stock, preferably homemade 3/4 c. full-bodied white wine or vermouth 2 t. raw or turbinado sugar 1 sprig fresh tarragon or 1 piece peeled fresh ginger,

Lemon Curd

(by Lisa S. Greene) (adapted from Melissa Clark of The New York Times) 1 stick unsalted butter 2 t. finely grated lemon zest 1 c. freshly squeezed lemon juice (from 4 - 6 lemons) 3/4 - 1 c. granulated

bottom of page