I am well aware the world does not need another chocolate chip cookie recipe, but I made my decision to post this recipe because it is a favourite in our household. And I think what makes it so are the remarkable amount of chocolate chips in each cookie. Consequently Mr Man is a huge fan!
Having made many a chocolate chip cookie in my life, I must say that the best ones (in my opinion) are crisp on the outside and slightly chewy on the inside – just like these. Of course the only way to eat them is with an ice cold glass of milk!
Ingredients
1/2 cup (3.5 ounces/100 grams) granulated sugar
1/2 cup (4.2 ounces/120 grams) firmly packed light brown sugar
8 tablespoons (4 ounces/115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (6.2 ounces/175 grams) all-purpose flour
1/4 teaspoon salt
1 1/2 cups (7 ounces/200 grams) semisweet chocolate chips
1 cup (4.5 ounces/130 grams) walnuts or pecans, toasted and chopped
Adjust the oven rack to the top third of the oven and preheat to 150c/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. Place in the refrigerator to chill for 20 minutes.
Scoop the cookie dough into 1 inch balls and place 2 inches apart on each of the baking sheets.
Bake for 15 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.
Yield: 40 – 50 cookies
Source: David Leibovitz
© 2011, Michelle. All rights reserved.
