Submitted by davidadmin on Tue, 11/29/2011 - 09:24
Perfect Chocolate Chip Cookies
Chocolate chip cookies are like air to me-as elemental as breathing. These are killer cookies, by anyone's standards, with the possible exception of someone who doesn't care for cookies. Use the highest quality ingredients, and you'll feel better about the seconds you're bound to want. (And, they will also taste better!)
Preheat oven to 350° F. Combine flour, baking soda and salt in small bowl and set aside. Mix butter, sugar and brown sugar on low speed in mixer bowl until blended but not creamed. Add eggs (or flax-water mixture) and vanilla, and mix on low to blend. Add flour mixture and mix on low until batter is smooth. Scrape down the sides of the bowl with a spatula and mix batter one more time. Fold in chocolate chips (and 1 c. chopped walnuts or pecans if desired) until evenly distributed. Feel free to add more, if the ratio of chips-to-dough doesn’t look sufficient (I consider two cups a starting point).
Scoop dough onto baking sheets sprayed lightly with spray oil, or lined with parchment. Bake for 12-14 minutes, or until cookies are lightly golden brown. Cool cookies on wire racks. Store leftover (ha-ha!) cookies in an airtight container or zippable plastic bag.
Tip: you can make a double batch of dough and either freeze the dough for later baking, or bake the cookies and freeze them wrapped well in airtight plastic wrap. You can never have too many chocolate chip cookies!