Monday, May 7, 2012

Chocolate Chip Cookies

I've never had two of the same chocolate chip cookie. With the same ingredients in practically every recipe, the texture, color, and flavor is always surprisingly different- just from the measurement of ingredients. Everyone enjoys something else in chocolate chip cookies; some people like crunchy, others like under baked and soft, and I love them anyway- as long as they are salty. These chocolate chip cookies are crunchy, chocolatey, and salty; the perfect balance with a cold glass of milk. I only whipped up eight cookies, shaping and freezing the rest of the cookie dough so that next time, I'll just have to lay the cookie dough scoops on a baking sheet and put them straight in the oven.
1 c unsalted butter
3/4 c granulated sugar
3/4 c light brown sugar, packed
2 large eggs
1 1/2 tsp pure vanilla extract
2 1/4 c all purpose flour 
1 tsp baking soda
1 tsp salt
1 1/2 c semi sweet chocolate chips
1 c walnuts or pecans (optional)
1. Preheat the oven to 375°. Line two baking sheets with parchment paper. In a large mixing bowl beat the butter until soft. Add both sugars and beat until fluffy. Add both eggs one at a time until combined well. Pour in the vanilla extract and finish beating the batter, scraping down the sides of the bowl as well. 
2. In a separate bowl whisk all the dry ingredients together- flour, baking soda, and salt. 
3. Spill the dry ingredients into the batter. Continue beating the mixture until well combined. With a spatula gently mix in the chocolate chips, pecans and walnuts (optional). 
4. Refrigerate dough for 30 minutes to two hours. Use an ice cream scooper to scoop same size cookie dough. bake cookies for 10-12 minutes, until golden brown. Cool cookies on a wire rack. 
Bon Appetit!