Email to Buny      

Chocolate Chip: Nancy Olin's Chocolate Chip Cookies

Source of Recipe

Bake Sale Cookbook


List of Ingredients

1 cup unsalted butter, room temperature
1 cup light brown sugar
1/4 cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
2 cups flour
1 teaspoon kosher salt
3/4 teaspoon baking soda
2 cups semisweet chocolate chips
1 cup toasted walnuts or pecans, chopped -- optional (1 to 2)


Recipe

Preheat the oven to 340ºF (turn thermometer between 325-350ºF). Lightly grease a cookie sheet and, if desired, line with parchment paper. Place the butter and sugars in the bowl of a mixer fitted with a paddle and beat until smooth. Scrape down the sides of the bowl, add the eggs and vanilla, and mix until just combined, being careful not to overeat. Scrape down he sides of the bowl, add the flour, salt, baking soda, chocolate chips, and, if desired, the nuts, and mix until everything is well incorporated. Place tablespoonfuls 2 inches apart on the prepared cookie sheet and transfer to the oven. Bake until brown on the edges and soft in the middle, about 12-13 minutes. Do not overbake. For crisper cookies, cook on the cookie sheet. For softer cookies, cool for 2 minutes and then remove to a rack. Cool cookie sheets between batches. Makes 3-4 dozen.

OPTIONS: omit the chocolate chips and increase nuts by 1 cup; omit chocolate chips and add 1 tbl. grated orange rind; substitute 1 cups shredded coconut for 1 cup of semisweet chocolate; use different flavored baking chips or chopped bittersweet chocolate. NOTE: to toast nuts: Preheat oven to 300ºF. On a rimmed cookie sheet, spread nuts in a single layer. Bake until the nuts are lightly browned, about 15-20 minutes. Cool completely before using, or storing in the freezer in an airtight container.