Perfect Chocolate Chip Cookies
Perfect Chocolate Chip Cookies
Cuisine: AmericanDifficulty: EasyServings
24
servingsPrep time
10
minutesCooking time
12
minutesIngredients
½ cup (1 stick) unsalted butter, softened
¾ cup sugar (or ½ cup sugar and ¼ cup brown sugar or maple syrup)
1 egg
1 – 2 teaspoons vanilla
1 ⅛ cups all-purpose or gluten-free flour*
½ teaspoon baking soda
¼ teaspoon salt
1 cup chocolate chips
½ cup pecans or walnuts, chopped (optional)
Directions
- Preheat the oven to 350°. Place a Silpat on a baking sheet or lightly grease the baking sheet with butter or vegetable oil, and smooth with a paper towel.
- Whip the butter and sugar with a stand mixer or rotary beater.
- Add egg and vanilla and beat well until lightened and fluffy.
- Mix flour, baking soda, and salt well, so there are no lumps of baking soda.
- Mix the flour mix into the butter mix until just incorporated.
- Chop nuts to the desired size. Gently stir nuts and chocolate chips into the batter with a wooden spoon until just mixed.
- Chill dough for about an hour (or longer, the dough can be kept in the fridge for freshly-made cookies for up to four days or frozen for up to two months).
- Drop the cookie dough onto the cookie sheet, in about 1 ¼ inch portions, and bake for 10-12 minutes until the edges are nicely brown.
- Let cool for 3-5 minutes and move to a plate or cooling rack. Best served warm.
Notes
- Adapted from ghirardelli.com.
*Use Bob’s Red Mill 1 to 1 baking flour, white rice flour, or Kathy’s gluten-free flour mix.
If the cookies are too flat, add more flour.