If I had to name the Number One thing that people requested I bring to gatherings, it would probably be these chocolate chip cookies. I’ve been making them for what feels like forever at this point. They were the first recipe I made in my trusty KitchenAid stand mixer. I remember being so excited when we received it as a wedding gift from the office we both worked in at the time. I had coveted one for so long, I diddn’t even know where to start with what I wanted to make. It was late that evening when it finally claimed it’s space on the countertop, and I wanted to make something that night. Breezing through the book I came across the chocolate chip cookie recipe, and thought that was a perfect way to “Christen” the ol’ girl. They turned out wonderful, best cookies we’d ever had. Over the years, most people who’ve tried them agree.
I’ve made these cookies so many times I don’t even look at the recipe anymore. When I knew that I wanted to put them up here, I checked the original recipe and discovered that it calls for baking soda. I’d been using baking powder. So, I baked a batch with the soda…and, they weren’t as good. They fell flatter and darkened more. So, we’re using baking powder for my version. If it ain’t broke, don’t fix it. Right? I also feel that nuts are a necessity in a chocolate chip cookie so I’ve added those as well. Walnuts are my favorite, but it’s getting to be pecan season here. They’re wonderful in them as well too!
Chocolate Chip CookiesMakes around 2 dozen cookies
2 sticks unsalted butter, room temperature
2 eggs, room temperature
1 cup light brown sugar
1 cup granulated sugar
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp vanilla extract
12 oz semi-sweet chocolate chips (2 cups)
1 cup walnuts, chopped
Preheat oven to 375 degrees. Grease or spray 2 cookies sheets and set aside. Sift flour, salt, and baking powder into a medium bowl. Set aside.
In the bowl of an electric mixer, cream the butter and sugars together until creamy. Reduce speed to low, and add the eggs (one at a time), and the vanilla. Mix to combine. Slowly add in the sifted flour and mix until just incorporated. Add the chocolate and the walnuts to the bowl and mix until they are distributed evenly.
Using a small cookie scoop or a spoon, drop 1-inch balls onto greased cookie sheet, about 2 inches apart. Bake at 375 for 12-15 minutes. Cook on cookie sheet for a couple of minutes before transferring to cooling rack as cookies will be very soft.
Store in an airtight container for up to 3 days. (Chances are they won’t last that long!)
Source: adapted from KitchenAid