I am notorious for making batches upon batches of these and then giving them away because I can’t stand to have all of these tasty cookies in my house just waiting to be eaten. I used to make them for parties and have enough left over for goody bags I would shove into my guests’ protesting hands. Christmastime inevitably involves giving away tins of these dipped in chocolate, or covered in almonds, or peppered with peanut butter chips. They’ve been used in care packages, at art shows, as housewarming presents and as going-away presents. It’s because they’re simply the best chocolate chip cookie ever, and I will seriously fight you on that. But my mouth will be full of cookies. Just saying.
Chocolate Chip Cookies (makes 30-34 cookies)
1 1/8 c. flour
1/4 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1/4 c. brown sugar, plus some for garnish
1/2 c. white sugar
1 egg, beaten
1 tsp. vanilla
½ c. chopped walnuts (optional)
1 c. semisweet chocolate chips
In a medium-sized bowl, cream together butter and sugars. Add vanilla and egg. Beat until creamy. In a separate bowl, sift flour, baking soda and salt. Add into wet ingredients. Fold in chocolate chips. Roll into teaspoon-sized dollops on a greased baking sheet. Bake your cookies at 350F for approximately 10 minutes, or 20 minutes for crispy cookies.
Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.