This is my favorite chocolate chip cookie recipe. It’s the ultimate comfort food: cookie + chocolate chips = perfection. What more could you ask for? I made some the other day. And they made me happy.
They also made LiLi happy. When they were cooling, she took tiny little bites out of a dozen of them and carefully placed them back on the cooling rack. The stinker. Here she is snatching one while I try and get a picture.
Hello, little blurred hand in my picture.
You like, Bugs? I’ll take that as a “yes”.
Make some today (they make excellent Valentines, *wink*, *wink*). Here’s the recipe:
- 1 1/2 cups all-purpose flour
- 1/2 tsp. baking soda (for Utah’s elevation, if somewhere near sea level, increase to 1 tsp)
- 1/2 tsp. salt
- 2/3 cup (1 1/3 sticks) unsalted butter, softened (I use salted, because that’s the way I am)
- 1/2 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/2 cup milk chocolate chips
- 1/2 cup chopped walnuts (you can toast if you’re feeling ambitious)
Preheat oven to 350 degrees.
In a large bowl, combine flour, the baking soda, and the salt. Set aside.
In a large bowl, cream the butter with the sugars until smooth, about three minutes (don’t skip this step! Do the entire time!). Add the egg and the vanilla and mix well. Add the flour mixture and beat thoroughly. Stir in the chocolate chips and walnuts. Drop by rounded teaspoon fulls onto ungreased cookie sheet, leaving several inches between for expansion. Bake for 10-12 minutes or until lightly golden brown.
Cool the cookies on the sheet for 1 minute, then remove to a rack to cool completely.
Yield: 2 to 3 dozen cookies