The Best Chocolate Chip Cookies

Kim Conte

chocoalte chip cookies

The weekend I was slammed with a case of the winter blahs. To feel better, I decided to bake big, soft, gooey, melty, oozy Chocolate Chip Cookies for my family...just because.

I found this recipe from 101 Cookbooks (who incidentally got it from David Lebovitz's Great Book of Chocolate). The recipe says it makes 20 cookies. But I told you I wanted 'em BIG, so it made about 16 for me!

Chocolate Chip Cookies from 101 Cookbooks:

1/2 cup sugar

1/2 cup firmly packed brown sugar

8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch pieces

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1 1/2 cups semisweet chocolate chips

1 cup walnuts or pecans, toasted and chopped

Beat sugars and butters together until smooth. Mix in egg, vanilla, and baking soda. Combine flour and salt, then mix into the batter. Stir in the chocolate chips and nuts.

Scoop the cookie dough into 2-tablespoon balls and place eight balls, spaced 4-inches apart on baking sheets lined with parchment paper. Bake for about 18 minutes, or until pale golden brown at 300 on rack placed in the top 1/3 of the oven.

Remove from the oven and cool on a wire rack. Store at room temperature in an airtight container for up to 3 days.

How do you beat the winter blahs?

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