If you are looking for a straightforward, no hocus-pocus, no fancy flours, no corn syrup, etc. thin, crisp, chocolate chip cookie, today’s recipe is for you. These aren’t flashy, but they have just the texture I was hoping for today.
Best-Ever Chocolate Chip Cookies (from Wellesley Cookie Exchange)
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks unsalted butter
3/4 cup granulated sugar
1 cup brown sugar, packed
1 teaspoon vanilla
2 large eggs
12 ounces semi-sweet or bittersweet chocolate chips
1/2 cup chopped nuts (such as Macadamia)
Preheat oven to 375 degrees F.
Mix together flour, soda and salt. Set aside.
With an electric mixer, beat butter and both sugars for about 2 minutes or until very creamy. Add vanilla and eggs and beat just until egg is blended in. By hand, stir flour mixture into butter mixture. Stir in chocolate chips.
Drop by teaspoonfuls onto a parchment or Silpat lined cookie sheet. If you don’t have parchment or a Silpat, just use an ungreased sheet. Bake for 10 minutes. Let cool on sheet for 2 minutes, then transfer to a wire rack to cool and crisp.