Chocolate Chip Cookies

Today was hubby's cookie day at work so we wiped up a batch of good ol' chocolate chip cookies. Made with butter and a combination of flour and brown sugars, these cookies are chewy with pleasantly caramelized crunchy edges. I didn't have enough semi-sweet chocolate for the recipe so I added some white chocolate chips which brought a nice surprise to every bite.

Chocolate Chip Cookies

1 cup (2 sticks) (226 grams) unsalted butter room temperature
3/4 cup (150 grams) granulated white sugar
3/4 cup (160 grams) firmly packed light brown sugur
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/4 cups (315 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (270 grams) semisweet chocolate chips
1 cup (100 grams) walnuts or pecans, coarsely chopped (optional)

Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).

Drop about 2 tablespoons of dough onto the prepared baking sheets. Bake about 12 minutes, or until golden brown around the edges. Cool completely on wire rack.

Makes about 3 dozens cookies.