Me: “I’m going to make cookies for my blog.”
The Picky Eater: “Oh? What kind?”
Me: “(Insert fancy cookie name here.)”
The Picky Eater: “Can’t you just make chocolate chip cookies?”
As a food writer, I’m always looking for new and interesting recipes to try. Some are twists on old favorites, while others feature exciting ingredient combinations that I just have to explore. The results are things like Chocolate Mint White Chocolate Chip Cookies or Macadamia Nut and Lime Banana Bread.
I love every recipe on my blog, but I think The Picky Eater may be right: Sometimes it's good to go back tothe basics. Chocolate chip cookies are the first ones my mom showed me how to make when I was a child. These “simple” recipes are often the roots of the more complicated ones we food writers find challenging. (See before mentioned Chocolate Mint White Chocolate Chip Cookies.)
A simply delicious cookie for a perfectly wonderful husband.
Chocolate Chip Cookies
Makes 5 dozen
2 1/4 cups all-purpose flour
1 teaspoon salt
2 sticks (16 tablespoons) unsalted butter, slightly softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla
2 cups semi-sweet chocolate chips (I used Ghirardelli.)
1 cup chopped walnuts
Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Set aside.
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a mixer, cream together the butter, sugars, and vanilla until light and creamy. Beat in the eggs, one at a time, until combined. Slowly mix in the flour mixture until just combined. Add the chocolate chips and nuts, and turn on the mixer for just a couple of rotations to combine. (Or stir in by hand.)
With a tablespoon-sized cookie scoop, or a spoon, drop dollops of cookie dough onto the baking sheets about 2-inches apart. Place the sheets in the oven and bake for 8 to 10 minutes until golden brown, rotating the sheets halfway through the baking time. Remove the sheets from the oven and allow the cookies to stand for 2 or 3 minutes. Place the cooking onto a wire rack to cool. Store in an air-tight container.
Note: For frozen un-baked cookies, just place the frozen dough balls onto a parchment-lined baking sheetand bake at 375 degrees for a minute or two longer than above.