Source: Williams-Sonoma Baking Book
Yield: 3 dozen small cookies
Skill level: Easy
Time: 30 minutes
- 1 1/3 cups flour
- 1/2 cup sugar
- 1/2 firmly packed light brown sugar
- 1 large egg
- 1/2 cup (1 stick) room temperature unsalted butter
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pure vanilla extract
- Up to 1 cup semisweet chocolate chips
- Up to 1 cup coarsely chopped walnuts (optional)
- 1/2 tsp salt
There is nothing better than coming home after a long day and having some freshly baked, still-warm-from-the-oven cookies. I’ve tried multiple chocolate chip cookie recipes but with a couple of tweaks, this one is definitely my new favorite.
1) Preheat oven to 350°.
2) Sift the flour, baking powder, baking soda and salt. Why should I sift flour?
3) In a large bowl, cream the butter until fluffy and pale yellow.
4) Add both sugars.
5) Continue beating until no longer gritty.
6)Add the egg and vanilla and beat on low speed until blended. Scrape down the sides of the bowl as needed.
7) Add the sifted flour mixture to the bowl and mix on low speed until just blended.
8) Stir in the chocolate chips and walnuts, if using.
*The recipe calls for 1 cup of each but these cookies are dominated by chocolate and walnuts. Depending on how much of each you like, adjust the recipe. In the future I would probably put half a cup of chips.
Go ahead, try it!
I took about a third of the cookie dough and added a small handful
of walnuts to add variation to the final batch.
9) Shape the dough into balls depending on how large you want your cookies to be.
10) Bake for about 9-10 minutes. Under cook them just a little bit for that gooey chewy goodness inside.
Top this off with some freshly whipped vanilla cream for a cookie party!!
xoxo, The Yummy Bunny