Nick is what I would call a cookie connoisseur. He knows a good cookie when he tastes one.
And while he enjoys most of the healthier baked goods I come up with, his favorite will always be chocolate chip cookies, right out of the oven, with a tall glass of milk.
These cookies are full of butter, but I also use half white whole wheat flour, which helps keep them a little puffy without being cakey. I love cookies with a little heft.
They are pure cookie goodness, like the ones my mom would make and the same ones that fill your house with the aroma of golden, buttery dough.
I thought I had perfect a chocolate chip cookie recipe a few weeks ago but one item made the difference.
These Ghirardelli 60% Cacao baking chips are incredible.
They’re a bit darker than semi-sweet chips and their shape is perfect for cookie baking – the chips aren’t as tall as regular chocolate chips and the base is a bit wider, meaning they bake into melting pools of chocolate in your favorite cookie.
You can’t get a hunk of chocolate like that with regular old chocolate chips.
Nick’s Chocolate Chip Cookies – Makes 3-4 dozen
- 1 cup (2 sticks) of butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar, packed
- 2 eggs
- 1 tsp vanilla
- 1 cup all purpose flour
- 1 1/4 cups white whole wheat flour
- 1 tsp baking soda
- pinch cinnamon
- 1/2 tsp salt
- 1.5 cups chocolate chips
- 1 cup chopped walnuts or pecans
- Preheat oven to 375.
- Mix together flour, baking soda, cinnamon, and salt.
- In large bowl, cream the butter and sugars together until light and fluffy.
- Beat in one egg at a time until combined.
- Add in vanilla.
- Gradually mix flour mixture into egg mixture.
- Fold in chocolate chips and nuts.
- Drop by tablespoon full onto baking sheet and bake 10-13 minutes, or until puffed and golden around the edges.
- Cool on rack.