The scent of home-baked chocolate chip cookies is one of the most comforting, homiest, scents in the world. The wafting smells pluck all sorts of wonderful memories and perhaps that’s why I love making this recipe so much.
The quality of this recipe is as much about the ingredients as it is about the technique to create it. Don’t skimp on the quantity or quality of the chocolate chips because it will make a HUGE difference in the way they taste. I prefer to use extra-large chips but you can use smaller ones if you can’t find extra-large – the quality is the key.
When they’re done, take a load off, pour yourself a cold glass of milk and savor the moment.
Ingredients
- 2 ¼ cups all purpose flour
- 1 cup dark brown sugar
- 1 teaspoon vanilla
- ¾ cup white sugar
- 1 ½ sticks (6 ounces) unsalted butter
- 1 egg
- 1 egg yolk
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups extra large-size, high quality, semi-sweet chocolate chips
- 1 cup nuts, optional (walnuts, macadamia, or pecans)
Directions
- Pre-heat oven to 325°F.
- Melt butter in a microwave until just barely melted. Do not over melt or let boil, as that will cause water in the butter to evaporate.
- Combine sugars and vanilla in a mixing bowl. Add melted butter. Whip well for 1-2 minutes until smooth.
- Add egg and egg yolk. Whip for 30-60 seconds to incorporate.
- Combine flour, baking soda and salt. Add to sugar/egg mixture. Add chocolate chips and mix until just incorporated.
- Place in the refrigerator for 1-2 hours.
- Scoop into large balls. At this point, you can store in the freezer for several months.
- Place balls on a cookie sheet lined with parchment paper. Bake 12-13 minutes until slightly golden. If the balls had been frozen, let defrost for 15 minutes and Cooking may need to increase to 14-16 minutes. These cookies are best served warm from the oven.
- Use this numbered list to give directions about how to prepare the dish
- Serve immediately.
