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Chocolate Chip Cookies

Source of Recipe

From "Williams-Sonoma Comfort Food"


Recipe Introduction

"There are chocolate chip cookies, and then there are these chocolate chip cookies: large, chewy, buttery, and with just the right amount of chips and nuts. Choose good-quality chocolate for the tastiest result."

List of Ingredients

â—¦ 1 cup walnut pieces
â—¦ 2¼ cups all-purpose flour
â—¦ 1 teaspoon baking soda
â—¦ 1 teaspoon kosher salt
â—¦ 1 cup unsalted butter, at room temperature
â—¦ â…” cup granulated sugar
â—¦ â…” cup light brown sugar
â—¦ 1 large whole egg, plus one yolk
â—¦ 2 tablespoons light corn syrup
â—¦ 2 teaspoons pure vanilla extract
â—¦ 12 ounces semisweet chocolate, chopped into ½-inch chunks


Recipe

Preheat the oven to 350° F.

Spread the walnuts in a single layer on a rimmed baking sheet. Place in the oven and toast, stirring occasionally, until they are fragrant and toasted, about 10 minutes. Let cool, then coarsely chop.

In a bowl, sift together the flour, baking soda, and salt. In another bowl, using a handheld mixer on medium-high speed, beat together the butter and both the sugars until the mixture is light in texture, about 3 minutes. Beat in the whole egg and egg yolk, then the corn syrup and vanilla. Reduce the speed to low and gradually add the flour mixture, beating just until smooth and stopping to scrape down the bowl as needed. With a spoon, stir in the chopped chocolate and chopped walnuts, distributing them evenly throughout the dough. Cover and refrigerate until cold, at least 2 hours or up to 6 hours.

Position racks in the center and upper third of the oven and preheat to 350° F. Line 2 rimmed baking sheets with parchment paper. Drop rounded tablespoonfuls of the chilled dough onto the baking sheets, spacing them about 1 inch apart.

Place one sheet on each oven rack and bake, switching the pans between the racks and rotating them 180 degrees halfway through baking, until the cookies are lightly browned, 8 to 10 minutes. Let cool for 3 minutes on the baking sheets, then transfer to wire racks to cool slightly before serving. These cookies can be stored in an airtight container for up to 5 days.


Makes about 3 dozen cookies


Change It Up:
If you want to make milk or white chocolate chip cookies, use chips rather than bar chocolate because they hold their shape better when baked. You can also make cookies with a mixture of semisweet, white, and milk chips. Try pecans, almonds, or peanuts in place of the walnuts.