From Nancy Baggett’s “The All-American Dessert Book”
- 2 ¼ cups all purpose flour
- 1 ¼ tsp baking powder
- ¼ tsp baking soda
- ¾ tsp salt
- 2 sticks (16 oz) unsalted butter, cut into chunks
- 1 cup packed light brown sugar
- scant 1/3 cup granulated sugar
- 2 ½ tsp vanilla extract
- 2 large eggs
- 2 cups (12 oz) semisweet chocolate morsels or tiny chocolate chips
- ¾ cup cup chopped walnuts or pecans
- In a medium bowl, thoroughly stir together the flour, baking poweder, baking soda, and salt
- In a large microwave safe dish (to be used later for mixing the whole thing), melt the butter just until it melts, 2- 3 min on medium-high.
- Using hand or electric mixer, vigorously stir in the sugar and vanilla until smoothly incorporated
- Stir in eggs until well blended and the mixture is free of lumps
- Stir the by hand in flour mixture just until evenly distributed
- Let cool for 10 min
- Stir in by hand the chocolate chips and nuts (if using).
- Cover and refrigerate until well chilled and firm, at least 3 hours and up to 24 hours.
- Position a rack in the upper third of the oven and preheat to 350 F.
- If the dough is very stiff, take it out to warm up a little for 10 min.
- Grease at least two baking sheets with butter (don’t line it with any aluminum foil)
- Use a medium ice cream scoop to scoop up a generous 1 ½ in rounded dough portions (or use a well-greased pair of hands)
- Place the balls 3 inches apart on a greased tray, then squish each to about 2 ½ inches wide.
- Bake one sheet at a time for 10 – 15 minutes, or until the cookies are golden brown around the edges but still slightly soft and underdone in the center.
- If necessary, reverse the sheet from front to back halfway through baking to ensure even browning.
- Transfer the sheet to a wire rack, let the cookies stand for 1-2 min to firm up just slightly.
- Using a wide spatula, transfer to the rack, let cool completely.
- Let the baking sheet cool between batches or the cookies may spread too much.
- Using 1/3 cups of sugar instead of 2/3
- Using microwave instead of stove for melting the butter
- Can use hand or electricity to do all the stirring and mixing
- Cookies can keep for a week in a container, or a month in the freezer.