Yes, I know, yet another chocolate chip cookie recipe. This one is from the Barefoot Contessa.
Ingredients
- 1/2 pound unsalted butter at room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs at room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1-1/2 cups chopped walnuts (optional)
- 1-1/4 pounds semisweet chocolate chunks (or chocolate chips)
Directions
- Preheat the oven to 350 degrees.
- Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment.
- Add the vanilla, then the eggs, one at a time, and mix well.
- Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined.
- Fold in the walnuts and chocolate chunks.
- Drop the dough on a baking sheet lined with parchment paper, using a 1-3/4 inch diameter ice cream scoop or a rounded tablespoon.
- Dampen your hands and flatten the dough slightly.
- Bake for exactly 15 minutes (the cookies will seem underdone).
- Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
