Lately my boyfriend has been requesting cookies in his lunch. So much so in fact that I didn't add them the other day and the first thing he said when he got home was, "I didn't have any cookies!" I thought this was strange because as far as I was concerned, he didn't even really like cookies all that much. What can I say, people change and I guess an afternoon sweet craving is inevitable as you get older ;)
I happen to love the fact that I get to bake different cookie recipes all the time. I have also come to realize that I've needed to step up my cardio a bit recently due to the fact that there are a variety of cookies laying around. And I too am getting older.
I found this recipe for Chocolate Chip Cookies at Joy of Baking. I know I've said it before but Joy of Baking is a fantastic baking site that I get a lot of my baking recipes from. I've always had great success with all of their recipes. These cookies are no exception. These are the best Chocolate Chip Cookies I've ever had. Seriously, they are soft and chewy. Not too sweet and the walnuts are a delicious addition. If it's any indication on just how good these cookies are, they are my boyfriend's new favorite. I'll be hard pressed to find a cookie that tops these.
RECIPE, courtesy of Joy of Baking:
1 cup unsalted butter, room temperature
3/4 cup granulated white sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semisweet chocolate chips
1 cup walnuts or pecans, coarsely chopped (optional)
Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper. Set aside. In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated. In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes). For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 12 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.
Makes about 4 dozen - 3 inch round cookies
Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes.