Now, before I go any further I must make a confession: I am not much of a chocolate chip cookie fan. Yup, I said it. I know, not very American of me is it, but my half Canadian-half American husband is a big chocolate chip cookie fan. And me, wanting to be a good wifey, needs a go-to chocolate chip cookie recipe. Me: I'd much rather have PB cookies, or better yet our Oatmeal PB Cookie Sandwiches, but I need a great chocolate chip cookie recipe. And so far, I think this is the best.
The addition of chopped pecans adds a nice nutty flavor; and even my husband, who generally scoffs at nuts in desserts, found these cookies delicious. The key here is to make sure your nuts are finely chopped so that there aren't huge pieces of nut, just dust and specks! So, please, try these out and let us know how they compare to your go-to chocolate chip cookie recipe. And if you think you have the BEST one, please email it to us, because I am still searching.
Favorite Chocolate Chip Cookies
Recipe from The Great Book of Chocolate
Pictures by Caroline
yields 20ish cookies
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
1 cup walnuts or pecans, toasted and chopped
- Adjust the oven rack to the top third of the oven and preheat to 300F. Line three baking sheets with parchment paper.
- Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.
- Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
- Scoop the cookie dough into 2-tablespoon balls and place 8 balls, spaced 4 inches apart, on each of the baking sheets.
- Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
- Store at room temperature in an airtight container for up to 3 days.