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Chocolate Chip Cookies

Source of Recipe

From "The Foster's Market Cookbook" by Sara Foster


Recipe Introduction

"Our basic chocolate chip cookie is really big and packed with chocolate chips and nuts. We make hundreds of these cookies every day; it's clearly everyone's favorite. The dough can be made up to 6 days in advance and refrigerated until ready to bake."

List of Ingredients

â—¦ ½ pound (2 sticks) unsalted butter, softened
â—¦ 1 cup granulated sugar
â—¦ 1 ¼ cups firmly packed light brown sugar
â—¦ 2 teaspoons pure vanilla extract
â—¦ 3 large eggs
â—¦ 3 cups all-purpose flour
â—¦ 1 teaspoon baking soda
â—¦ ¼ teaspoon salt
â—¦ 3 cups (18 ounces) semisweet chocolate chips
â—¦ 1 ½ cups coarsely chopped walnuts


Recipe

Preheat the oven to 350 degrees. Lightly grease two baking sheets and set aside.

Cream together the butter, granulated sugar, and brown sugar in a bowl with an electric mixer and beat until light and fluffy. Add the vanilla and mix. Add the eggs to the butter mixture one at a time, beating well after each addition. Sift together the flour, baking soda, and salt in a separate bowl and stir to mix.

Add the flour mixture to the butter mixture and stir just until the dry ingredients are moist and blended. Do not overmix. Fold in the chocolate chips and nuts until all ingredients are thoroughly mixed. (Note: The dough can be refrigerated in an airtight container up to 6 days at this point.)

Scoop the dough with a ¼-cup (2 ounce) ice cream scoop or by the heaping tablespoon, and drop onto the prepared baking sheets about 3 inches apart. Press the cookies with the back of a spatula to a thickness of ¼ inch.

Bake 15 to 18 minutes, until the cookies are firm and light brown. Cool 5 to 10 minutes on the baking sheets before removing the cookies to a baking rack to cool completely.

Makes about 2 dozen (4-inch) cookies