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Ah, the chocolate chip cookie. A standard in many a person’s repertoire, yet the perfect specimen is so elusive. It makes it necessary to try many, many recipes. I have a recipe waiting in the wings – one that 2.0’s mother gave me – but I didn’t have all of the ingredients when I was dying to make some last week. So, I turned to Dorie Greenspan. I’m kind of (frighteningly) obsessed with her. Mariah Carey could write a song.
I’ll tell ya what: this is about the best recipe I’ve tried. Ever. These chocolate chip cookies are on the thin side (just as they should be), loaded with chocolate chips, and have the perfect sugar ratio. Some cookies are, in my opinion, just too brown sugary. It wrecks the chocolatey goodness of the cookie. It creates an imbalance, and frankly, makes me feel sick when eating ’em. I like to consume at least two cookies, if not more, in a sitting. A bad sugar ratio impedes my eating ability, makes me feel nauseated after one, and then makes me generally pissy about the whole thing. I happily consumed two of these Greenspan Goodies and didn’t feel the least bit barfy.
I’m going to have to recommend that you bake this cookie. I know it’s hot. Wait until things cool down a bit. Like at midnight. Then crank that oven. This recipe yields about 40 cookies, so you can lay in a hammock and munch on them for the rest of the week.
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- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 cup unsalted butter, at room temperature
- 1 cup sugar
- 2/3 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 12 ounces bittersweet chocolate, chopped into chips or 2 cups store-bought chocolate chips or 2 cups semisweet chocolate chunks
- 1 cup finely chopped walnuts (optional) or 1 cup finely chopped pecans (optional)
Preheat the oven to 375°F. Line baking sheets with parchment or silicone mats.
Whisk together the flour, salt, and baking soda.
Working with a stand mixer or a hand mixer in a large bowl, beat the butter at medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes in. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts (if using).
Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.
Bake the cookies (rotating the sheet at the halfway point) for 10-12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle, and that’s just fine. You don’t want to overcook these little babies. Remove the baking sheet from the oven and allow the cookies to rest for about 1 minute, then carefully transfer them to racks to cool to room temperature.