Cookie Time!

Today is cookie-baking day around here. Since we’re still observing Covid restrictions and not having our annual Christmas party, the number and variety of cookies will be limited, but I’m still making the must-haves for the family, and that means chocolate chip cookies.

My chocolate chip cookie recipe is just an adaptation of the Toll House recipe, but the adaptations I use really do make for a better cookie.

I double the vanilla, and add 1.5 times the amount of walnuts called for, because one of my aunts does this and it turns out it’s wonderful.

These (and all cookies) bake best on Air Bake cookie sheets, which are insulated with a layer of air beneath. If you don’t have those, try to use cookie sheets that are light-colored stainless steel, not coated with a dark nonstick coating, which causes cookies to burn on the bottom.

The temperature of the butter is important to keep your cookies from spreading too much. It needs to be soft enough to cream, but not so soft that it loses its emulsification. I leave it on the counter for 30-40 minutest, or less if the kitchen is very warm.

I scoop my cookies with a little tool that looks like a mini ice cream scoop, so they are all the same size. That helps them bake evenly.

Chocolate Chip Cookies

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened but not up to room temperature
¾ cup granulated sugar
¾ cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups semisweet chocolate chips (I prefer Ghirardelli)
1 1/2 cups chopped walnuts (optional but recommended)

Preheat oven to 375º.

Combine flour, baking soda and salt in small bowl.

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts.

Refrigerate for at least 30 minutes.

Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.