Chocolate Chip Cookies
Updated: Mar 1
(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.