It's been raining here in Southern California, and when it rains, I feel like baking! There is nothing like the smell of freshly-baked chocolate-chip cookies filling the house on a chilly day.
This is my "secret" recipe taken from Sunset magazine years ago when they published an article on the best recipes for cake-like, traditional, and crispy-chewy cookies. I tried them all, but the crispy-chewy was my favorite.
Chocolate chip cookies
(the best you ever had-promise)
1 cup softened butter
3/4 cup packed brown sugar
3/4 cup granulated sugar
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla
2 cups flour
1 1/2 cups chocolate chips
1 cup walnuts or pecans (optional)
Preheat oven to 375. Using an electric mixer (I use a Kitchenaid), beat butter for 30 seconds. Add both sugars, baking soda and salt; beat until combined. Beat in egg and vanilla. Beat in flour, 1 cup at a time. Stir in chocolate chips and nuts. Bake 10-12 minutes, depending on how large you make your cookies. Cool 5 minutes on cookie sheet before transferring to cooling rack.
Tip: Make sure the edges are brown - the caramelized sugar is heavenly!
Note: Nuts are optional-when baking these for kids, I usually omit nuts, just in case someone's allergic.
Labels: Chocolate Chip cookies, Kitchenaid mixer, Sunset Magazine