Cookies

Cookies

It’s the original grab-it-and-go dessert or mid-afternoon snack … cookies! And I love those that are perfectly baked meaning not too crisp, not too soft and not too flat. I know there are literally thousands of recipes out there claiming to be the best, but this one really is. It uses a combination of granulated and brown sugar, as well as a mix of chopped pecans and walnuts. Add that to a bag of semi-sweet chocolate chips and you have a creation to tempt any respectable cookie monster in your house. I use an ice cream scoop so that each one is the same size. And don’t forget to rotate cookie sheets or to let them cool between batches so you don’t have cookies that spread out too much on the warm pan. Also, resist the urge to grease the baking sheet. There is enough fat in the recipe to keep the cookies from sticking to the pan. Let them cool slightly before transferring to a wire rack. That gives you just enough time to pour a cold glass of milk! Enjoy!  

 

Perfect Chocolate Chip Cookies

Yield: 2 dozen

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pure vanilla extract
2 eggs
1/2 cup chopped pecans
1/2 cup chopped walnuts
2 cups semi-sweet chocolate chips

Preheat the oven to 375 degrees. In the bowl of an electric mixer, cream together the butter, granulated sugar and brown sugar at medium speed for 2 minutes. Meanwhile, stir together the flour, baking soda and salt and set aside. Add the extract and eggs (one at a time) to the butter mixture, blending well. Reduce the mixer speed to low and stir in the flour mixture. When well blended, add the pecans, walnuts and chocolate chips. Using a tablespoon or an ice cream scoop, drop dough at least 2 inches apart on ungreased baking sheets. Bake for 9-1/2 to 10 minutes (no longer!) and allow to cool 1 minute on the baking pan. Transfer to a wire rack to cool completely.

 

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