No cookbook would be complete without a recipe for simple old-fashioned chocolate chip cookies. I've been making these for years and my family loves them. They freeze well in zip-top storage bags and defrost quickly. Use good quality chocolate chips, such as Guittard or Ghirardelli. If you don't have a #60 scoop, use 2 tablespoons to drop the appropriate amount (about 1 heaping tablespoon) of batter. Adapted from Nick Malgieri's book, Chocolate.
Chocolate Chip Cookies
Makes about 30 cookies
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 8 tablespoons (1/2 cup) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup firmly packed dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 8 ounces semisweet chocolate chips
1. Position a rack in the middle of the oven and preheat to 350 degrees F. Line 3 sheet pans or cookie sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment on medium speed, beat together the butter and sugars for 1 to 2 minutes, until creamy. Beat in the egg and vanilla extract just until the egg is absorbed and the mixture is well blended. On low speed, add in the dry ingredients, beating just until incorporated, then mix in the chocolate chips.
4. Using a #60 scoop (about 1 1/2 tablespoons), drop the batter onto the prepared pans, keeping the cookies about 3 inches apart.
5. One pan at a time, bake the cookies for 12 to 14 minutes, until they are deep golden brown. Slide the parchment from the pan onto a rack to cool.
STORAGE: Keep the cookies at room temperature, uncovered, for up to 1 day, or freeze them in zip-top storage bags for up to 3 months.
