chocolate chip cookies

I originally posted this recipe in March 2010.  At that point I called it Bill’s Crisp Chocolate Chip Cookies.  The only change I’ve made this time around (aside from prettier photos) is to substitute chopped bittersweet chocolate chunks for semi-sweet chocolate chips.

My friends know me as a baker (well, just look at the recipes tab, and you can see why).  I bring raw dough over to their houses and cook it in their ovens.  I show up to parties with trays of cookies.  It’s a problem, and the only solution is more cowbell.  Wait, wrong reference.  In any case, their most frequent ‘request’ is for these crispy chocolate chip cookies.  They’re salty and sweet, and the nutty, buttery taste guarantees smiles.

Chocolate Chip Cookies

INGREDIENTS

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup salted butter, softened

1 cup brown sugar

½ cup white (granulated) sugar

1 egg

1 teaspoon vanilla extract

1 cup chopped bittersweet chocolate (at least 60% cacao)

2 cups nuts (I used chopped walnuts, but pecans are lovely too)

DIRECTIONS

Preheat oven to 350˚F. Mix all ingredients together except chocolate and nuts. After dough forms, add final ingredients and blend well. Roll dough into one-inch balls and place two inches apart on foil-covered cookie sheets. Bake for twelve to fifteen minutes, or until light brown.  Yields approximately three dozen cookies.

Note: to keep these cookies for more than a few days, either freeze or add a half piece of bread to the airtight storage container (to keep the cookies moist).

Recommended for: chocolate chip cookie aficionados, those who prefer their cookies crisp, and anyone who doesn’t mind becoming addicted to a baked good.

Interested in other food-related posts?  Check out Beth Fish Reads’ Weekend Cooking.