My Classic Best Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 3/4 tsp Baking soda
  • 12 oz Bittersweet chocolate
  • 2/3 cup Brown sugar, packed light
  • 1 tsp Salt
  • 1 cup Sugar
  • 2 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1 cup Walnuts or pecans

• Dairy

  • 2 sticks Butter, unsalted

Found on food52.com

Description

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt (1 1/4 teaspoons if you really like salt)
• 3/4 teaspoon baking soda
• 2 sticks (8 ounces) 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 chunks
• 1 cup finely chopped walnuts or pecans

Directions

• Center a rack in the oven and preheat the oven to 375° F. Line two baking sheets with parchment or silicone mats.
• Whisk together the flour, salt, and baking soda. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, 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. (The dough can be covered and refrigerated for up to 3 days or frozen. If youd like, you can freeze rounded tablespoonfuls of dough, ready for baking. Freeze the mounds on a lined baking sheet, then bag them when theyre solid. Theres no need to defrost before baking—just add a minute or two to the baking time.)
• Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.
• Bake the cookies—one sheet at a time and rotating the sheet at the midway point—for 10 to 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 thats just fine.
• Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to the racks to cool to room temperature.
• Repeat with the remainder of the dough, cooling the baking sheets between batches.