Chocolate Chip Cookies Straight Up or With Nuts -

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Chocolate Chip Cookies Straight Up or With Nuts

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By Elizabeth Faulkner

Posted December 26th, 2007

This article is reprinted with permission from Elizabeth Falkner's Demolition Desserts: Recipes from Citizen Cake, by Elizabeth Falkner, (2007, Ten Speed Press)

Elizabeth Falkner's Demolition Desserts: Recipes from Citizen Cake

Servings:	36
Author Notes:	After decades of cookie baking, this is the chocolate chip cookie I like best. (For now. My favorites generally last for about 6 months before I find a new one.) Sometimes I make these cookies with walnuts, and sometimes I leave them out, depending on my mood.
Ingredients:	6 tablespoons butter - or 4 ounces -- softened but still cool 3/4 cup firmly packed dark brown sugar - or 6 1/4 ounces 1/2 cup plus 1 tablespoon granulated sugar - or 4 ounces 1 large egg - or 1 1/2 ounces by weight 1 teaspoon pure vanilla extract 1 teaspoon kosher salt 1 1/4 cups all-purpose flour plus 3 tablespoons -- or 7 ounces 1/2 teaspoon baking soda 1/4 teaspoon baking powder 8 ounces bittersweet chocolate, chopped the size of chocolate chips, or bittersweet chocolate chips -- about 1 1/2 cups 3/4 cup chopped walnuts -- or 3 ounces, optional
Instructions:	Makes 3 Dozen Cookies In a large bowl using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not over mixed. (I do this by hand, but if you use a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed for 1 to 2 minutes, and then scrape down the sides of the bowl before continuing.) Add the egg, vanilla, and salt and stir until just combines. Sift in the flour, baking soda, and baking powder and stir gently just until combined. Add the chocolate and nuts and stir just until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes. Position the racks in the upper and lower third of the oven and preheat the oven to 350 F. Line 2 baking sheets with parchment paper. Scoop up 1 inch balls of dough with a spoon or mini scoop and set them 2 inches apart on the prepared pans. Bake the cookies, rotating the pans after 7 to 9 minutes, for 13 to 17 minutes, or until the cookies are golden brown. If you like a very soft cookie, bake them for 13 minutes. If you like a crisp cookie, Bake for 17 minutes. Transfer to racks and let cool. I think these cookies are best the day they are Baked, but they will keep in an airtight cookie jar for up to 4 days – if they last that long.