As is the custom on most mornings in my house, I turned my computer on and began to read the morning's news. Baby Theodore was sleeping and Otis was watching his "stories." I had a nice, hot cup of coffee to my right and a little plate with a chocolate chip cookie on my left. When the first cookie was dusted, I, in an almost zombie-like haze, went to get another...then another...and yes, another. I was in a trance. I was on auto pilot. And I couldn't be stopped.
Below is Dorie's recipe...
{Note: If you are allergic to chopped nuts, just leave them out. If you want the cookies gooey, cook them until they are just slightly brown around the edges- about 10 minutes. If you like your cookies with more of a crunch, keep them in for a minute longer- until more of the cookie is golden brown- about 11 to 12 minutes. I added a tablespoon of instant espresso just to make them pop!}
Ingredients
2 cups all-purpose flour
1 teaspoon salt (1 1/4 teaspoons if you really like salt)
3/4 teaspoon baking soda
2 sticks (8 ounces) unsalted butter , at room temperature
1 cup sugar
2/3 cup (packed) light brown sugar
2 teaspoons pure vanilla extract
2 large eggs
12 ounces bittersweet chocolate, chopped into chips or 2 cups store-bought chocolate chips or chunks
1 cup finely chopped walnuts or 1 cup pecans
Directions:
Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.
Whisk together the flour, salt, and baking soda.
Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes inches Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts. (The dough can be covered and refrigerated for up to 3 days or frozen. There's no need to defrost the dough before baking- just add another minute or two to the baking time.)
Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.
Bake the cookies- one sheet at a time and rotating the sheet at the midway point- for 10-12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle, and that's just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.
Repeat with the remainder of the dough, cooling the baking sheets between batches.
2 cups all-purpose flour
1 teaspoon salt (1 1/4 teaspoons if you really like salt)
3/4 teaspoon baking soda
2 sticks (8 ounces) unsalted butter , at room temperature
1 cup sugar
2/3 cup (packed) light brown sugar
2 teaspoons pure vanilla extract
2 large eggs
12 ounces bittersweet chocolate, chopped into chips or 2 cups store-bought chocolate chips or chunks
1 cup finely chopped walnuts or 1 cup pecans
Directions:
Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.
Whisk together the flour, salt, and baking soda.
Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes inches Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts. (The dough can be covered and refrigerated for up to 3 days or frozen. There's no need to defrost the dough before baking- just add another minute or two to the baking time.)
Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.
Bake the cookies- one sheet at a time and rotating the sheet at the midway point- for 10-12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle, and that's just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.
Repeat with the remainder of the dough, cooling the baking sheets between batches.
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