Chocolate Chip Cookies

12 Dec

Instead of offering up some bad excuse for my lack of blogging, I’m just going to jump right back in. I have no excuse. But to make up for it, I’m starting with the most amazing chocolate chip cookies you’ll ever taste. I don’t take this lightly. I got this recipe from one of my favorite sites, Smitten Kitchen. Not only did this recipe make me want to blog again, it converted me from a “yuck” to nuts person into a “heck yeah add nuts!” person. I made half this batch with nuts, half without, and both were delicious! If you do use nuts, definitely toast them and definitely chop them finely. Some of mine were almost powdery.

Here’s the recipe…enjoy!

My Favorite Chocolate Chip Cookies

from Smitten Kitchen

Ingredients

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 or 1/2 teaspoon flaky sea salt (Deb option)
1 1/2 cups (200 grams) semisweet chocolate chips
1 cup (130 grams) walnuts or pecans, toasted and chopped

Directions

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 into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.

Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.

Store at room temperature in an airtight container for up to 3 days.

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