So. This was a pretty big deal for me. Perhaps something I can cross off a life list. I grew up baking cookies and even though I try to make healthy choices, it’s still something near and dear to my heart. Sometimes I make healthier versions of sweets and sometimes every once and a while I just need a a real, homemade cookie. You feel me? Well, the other day I decided to page through a baking book that my mother-in-law gave me to see if it had any cookie recipes I’d like to try. Then I saw the original chocolate chip cookie recipe…and I knew that was it.
Full disclosure…these were the best chocolate chip cookies I’ve ever made, not the best chocolate chip cookies I’ve ever had. The photos are actually of the first batch of these cookies, which were delicious…but once they cooled we decided they were a bit too crunchy. So I decided to try again to perfect them and added a little more butter…and the second batch…that was IT. They were a little chewy in the center, just the way I like them. The biggest surprise for me? They have walnuts! I’ve never liked nuts in my cookies very much before, unless they were a cowboy cookie or something loaded with everything. But I was blown away by the taste with walnuts and chocolate in them!! I’m sharing the full recipe below with tips as well. Note: if you prefer crunchier cookies, stick with 16 tablespoons (2 sticks) of butter. If you like them a little softer, I recommend 18 tablespoons, which is listed below.
The Original Chocolate Chip Cookie
(adapted from the book BAKE by Nick Malgieri)
Makes about 40 cookies
2 1/4 cups all-purpose flour (spoon into a dry-measuring cup and level off)
1 teaspoon baking soda
1 teaspoon salt
18 ounces (2 1/4 sticks) unsalted butter, slightly softened*
3/4 cup granulated sugar
3/4 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 cups coarsely chopped walnut pieces
1 12-ounce bag semisweet chocolate chips
1. Set racks in the upper and lower thirds of the oven and preheat to 375 degrees.
2. Stir the flour together with the baking soda and salt; set aside.
3. Combine the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until just combined. Add the eggs, one at a time, beating smooth at medium speed between additions.
4. Stop and scrape the bowl and beater and start the mixer again on the lowest speed. Beat in the flour mixture. Once absorbed, beat in the walnuts and chocolate chips.
5. Use a large rubber spatula to give a final mixing to the batter and drop it by tablespoon onto the prepared pans, keeping the mounds of dough about 3 inches apart in all directions.
5. Bake the cookies until they are deep golden all over, 12 to 14 minutes. Cool the cookies on the pans on racks.
A few other tips…
*Make sure the butter is not too soft, or the cookies will spread too flat
*If you want thicker cookies, add 1/3 cup flour
*Chilling the dough before baking will help ensure the thickest cookies
*Make sure you don’t overmix (medium speed max)
*Keep the cooled cookies between sheets of wax paper in a tin or airtight plastic container
I’d love to hear if you give these a try! Hope you enjoy!