Best Chocolate Chip Cookies

These are the best chocolate chip cookies ever, really.


We (J does the cookie baking) got this recipe from an issue of the dearly departed Gourmet magazine. Now the magazine automatically falls open to the crinkled-dough-encrusted page.

Chocolate Chip Cookies, from Gourmet April 2007 (normally I'd link to the recipe, but can't find it)

You will need:
  • 2 1/2 sticks (1 1/4 cups) unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar, packed
  • 1 tsp salt
  • 1 egg
  • 1 tsp vanilla
  • 2 cups AP flour
  • 2 cups chocolate chips (or white chocolate or peanut butter chips, or nuts, or a combination, go wild, or not)
  1. in mixer beat together butter sugars and salt until light and fluffy
  2. add egg and vanilla and beat until combined
  3. reduce speed and add flour, mix lightly until just combined
  4. fold in chips. or nuts, or whatever
  5. refrigerate at least 4 hours, preferably overnight (very important, if you don't, all that tasty butter will melt into one messy sheet-full of dough)
  6. preheat oven to 375 degrees and line cookie sheets with parchment paper of baking mats
  7. distribute 2 tbsp mounds of dough evenly on sheets
  8. bake about 7 minutes then rotate sheet and bake 5-7 minutes more, until edges are golden brown
  9. cool cookies on wire racks

  10. Share with a friend

Friday's shared lunch

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