This is my go-to Chocolate Chip Cookie recipe.
My Best Chocolate Chip Cookies
Dorie Greenspan’s Baking: From My Home to Yours
(Houghton Mifflin 2006)
2 cups all purpose flour
1 tsp. salt
3/4 tsp. baking soda
2 sticks (8 oz.) unsalted butter, at room temperature
1 cup sugar
2/3 cup (packed) light brown sugar
2 tsp. pure vanilla extract
2 large eggs
12 oz. bittersweet chocolate (chopped or chips)
1 cup finely chopped walnuts or pecans
Center a rack in the oven and preheat to 375°F.
Line a few baking sheets with parchment or silicone mats.
Whisk together the flour, salt, baking soda and set aside.
In a large bowl, whisk the butter until smooth. Add the sugars and continue to whisk until well blended; beat in the vanilla. Whisk in the eggs one at a time.
Add the dry ingredients and stir until well incorporated. Then mix in the chocolate and nuts.
Spoon the dough by slightly rounded tablespoonfuls onto the baking sheet, about 2 inches apart.
Bake, one sheet at a time for 10-12 minutes, rotating midway through, or until brown on the edges and golden in the center.
Pull the sheet from the oven, allow to cool for one minute and then transfer the cookies to a wire rack (I prefer paper towels b/c there is so much butter in these cookies). Repeat the balling and baking process for the remainder of the dough.