Chocolate chip cookies are one of my favorite things to make because they're always delicious. I finally stumbled across a recipe I loved so much I've been using it every time since! I don't know why I didn't think to look on Smitten Kitchen before; everything Deb makes looks delicious and I've been quite satisfied with recipes I've tried from there before. So of course, once I found this recipe I had to try it, and I have heard nothing but good news from everyone who has eaten one of these cookies! I added mini peanut butter cups from Trader Joe's to this particular batch; the peanut butter flavor was much more prominent after they had a chance to cool down a bit though.
My Favorite Chocolate Chip 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, or chunks (I like to mix it up!)
Although I haven't done this yet, you could also add:
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). Line three baking sheets with parchment paper.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 onto each of the baking sheets and bake for 18 minutes (or less, if you like them a tad undercooked like I do), or until pale golden brown. Remove from the oven and cool on a wire rack.
These store at room temperature in an airtight container for up to 3 days.
Labels: chocolate chips, cookies
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