Chocolate Chip Cookies and Milk

I’m not sure what’s better — eating so much cookie dough you feel sick, or eating so many warm cookies straight from the oven that you feel sick.  Tough call, but a win-win really.

I always scout out new chocolate chip cookie recipes in the eternal quest for a crisp outside and chewy, soft inside.  While I’m not going to be so brazen as to tell you that these are the ‘best chocolate chip cookies ever’ or the ‘most amazing chocolate chip cookie of your life’ or even ‘the last chocolate chip cookie recipe you’ll ever need’ (all cookie titles when doing a recent search!), but I will tell you that they have great depth of flavor with a nice crisp outside and a ‘sink your teeth in and exhale slowly in pleasure’ chewy center.  Straight from the oven with a glass of cold milk, what else can you ask for?

Chocolate Chip Cookies
Adapted from allrecipes.com

1 cup butter, softened
1 cup white sugar
1 cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
2 cups semisweet mini chocolate chips
1 cup chopped walnuts (optional, but recommended!)

Preheat oven to 350°F.

With a stand or hand mixer, cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs, one at a time, until combined, and then mix in the vanilla.

Dissolve baking soda in hot water.  Add to the batter along with the salt.

Switch to a paddle attachment on your mixer (if you have one, otherwise keep the beater attachments intact) and stir in the flour, chocolate chips and nuts until just combined (be careful not to overmix!).

Drop by large spoonfuls onto ungreased pans (or use a Silpat).

Bake for about 10 minutes until edges are nicely browned.  Serve warm from the oven and bask in your cleverness!

Tagged as: chocolate chip, cookies, walnuts