Who can say no to homemade chocolate chip cookies? Certainly not me. I may be known for my baking, but among my friends and family, my chocolate chip cookies are legendary. They’re requested to be made all the time. Even days later these cookies will still be soft and chewy. There’s only one kind of chocolate chips I use and they are the Guittard Semi-Sweet Chocolate Chips. I’ve been using their recipe for as long as I can remember and I add one additional ingredient to the recipe. If you don’t like nuts or are allergic, you can omit them from the recipe. But if you’re a nut lover, make sure to add the walnuts. I’d also like to try making these with chopped pecans in the future.
Also, after I take the cookies out of the oven, I leave them on the tray for 2 minutes prior to moving them to the wire rack. Enjoy!
Yield: 7 dozen cookies
2 1/4 cups unsifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla
2 cups (12 oz. bag) Guittard Semi-Sweet Chocolate Chips
1 cup chopped walnuts (optional)
1. Preheat oven to 375ºF.
2. In a small bowl combine flour, baking soda, baking powder and salt; set aside.
3. In a large bowl cream butter, sugar and brown sugar until light. Beat in eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chips and walnuts.
4. Drop by well-rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or until golden brown.
5. Once cookies are out of the oven, leave on baking sheet for 2 minutes, then transfer them to wire rack to cool.