Perfect Chocolate Chip Cookies

Okay, so I have this habit of making chocolate chip dough every Friday night and the appreciation has extended to friends of family (mostly my daughters’ friends). Everyone has their own chocolate chip recipe but here’s one I’ve made over the years that is tried and true. I deviate from this recipe from time to time because every recipe can stand some improvement.

For those in other parts of the world, please see my UK version with milliliters, ounces, celsius and such.

Perfect Chocolate Chip Cookies by L. Siulagi

• 2 sticks butter at room temperature
• 1 cup dark brown sugar
• 1/2 cup white sugar
• 2 large eggs
• 1 tbsp. vanilla
• 1/2 tsp. almond extract
• 1-1/2 cups quality white flour
• 1 cup whole wheat pastry flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup hand-broken pecans or walnuts (toasted optional)
• 2 cups chocolate chips

Preheat the oven to 325 degrees Farenheit placing a rack in the upper third of the oven. In a large bowl with an electric mixer, mix the butter until it is fluffy, 2-3 minutes. Beat in sugars for an extra 3 minutes. Beat in eggs, vanilla and almond extract until well mixed. Now put away the mixer (clean the beaters, of course).

In a smaller bowl, mix flours, baking soda and salt. Fold flour mixture into large bowl with a strong spatula or wooden spoon until a dough is formed. Try not to over-stir. Stir in chocolate chips and nuts.

On an ungreased baking sheet, use a big spoon or a 1/4-cup measure, to scoop the dough into 12 cookies. Bake on the upper rack for 14-15 minutes or until it the edges are brown and the tops are not glossy. You might want to let the cookies sit on the baking sheet for a minute or two before you place them on a wire rack.

Serve them warm and enjoy with a big glass of milk. You can refrigerate the dough or even make the batter a day ahead because cookie dough always tastes better when baked after one day in the refrigerator.