Makes 12 large cookies
2 ounces (1/2 stick) unsalted butter, softened
6 tablespoons white sugar
6 tablespoons packed light brown sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 large egg
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 cup (6 ounces) chocolate chunks or chips
1 cup nuts (optional)
Preheat the oven to 375 degrees.
In a medium bowl, using an electric mixer, beat the butter, sugars, salt, and vanilla until well combined. Beat in the egg. Scrape down the bowl using a rubber spatula and beat for a few more seconds.
In a small bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and mix on low speed just until absorbed. Combine the chocolate chunks and nuts into a small bowl and stir into the dough.
Shape the dough into 1 1/2 inch balls and drop them about 3 inches apart onto ungreased baking sheets. For perfectly uniform cookies, scoop the dough using a 1 1/2 inch diameter ice-cream scoop, leveling the dough off across the top before dropping onto the baking sheets. Bake for 10-12 minutes, or until edges are golden. Let sit for 5 minutes, then transfer to wire racks to cool completely. Make sure you don’t overbake.
To make into ice cream sandwiches, just add ice cream in the middle of two cookies and eat immediately. You can freeze them, but they’re better fresh.
Recipe from: Got Milk? The Cookie Book by Peggy Cullen
