- 1 1/2 sticks unsalted butter (12 Tb)
- 2 cups & 2 Tb flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar
- 1 cup light brown sugar, packed
- 1 egg plus 1 extra egg yolk
- 2 tsp vanilla
- 1 cup of Ghiradelli Chocolate, premium baking chips, 60% Cacao, bittersweet chocolate
- 1 cup walnut, chopped
(Here’s a couple of secrets I have come upon while on my quest to learn to bake cookies. Semi melted butter makes a more chewy cookie. Low and slow makes a thicker cookie and lining the cookie sheets with parchment helps them keep their shape and promotes an uniformed bake.)
Cut your salted butter into tablespoon size slices, place in a microwave bowl and microwave, hopefully on a melt butter setting or low for only a about 10 seconds. Until half of the butter is melted and the other half is warmed but still has a sliced shape. After microwaving place the butter into the refrigerator to cool for 10 minutes.
Preheat oven to 325 and line 2 cookie sheets with parchment paper.
In a medium bowl stir or whisk together the flour, baking soda and salt. (no sifting needed) In a large bowl, using an electric mixer, beat the cooled melted and softened butter, sugar and light brown sugar on a medium speed until smooth. Then add the egg, extra egg yolk and vanilla and beat for about 30 more seconds. Don’t forget to scrap the sides of the bowl down. Add about a half cup of the flour mixture at a time, reduce the speed to low and continue to beat until all of the flour is added and the mixture is well blended. Using a wooden spoon or rubber spatula stir in the chocolate baking chips and walnuts.
Scoop out about one rounded tablespoon of the cookie dough and place on the cookie sheet about 2 inches apart and bake for 20 minutes. More secrets I have learned about baking cookies. Once removed from the oven, let cool on the cookie sheet for 7-10 minutes before removing them to a wire rack to cool. Make sure your cookie sheet is cool before placing more cookie dough on the it. And make sure your cookie dough is kept at a cool temperature, so during our summer months that are filled with humidity I keep the dough in the refrigerator in between batches baking.
I have to tell you, if it wasn’t for Mark letting me in on his baking secrets, I would have never been able to bake cookies. No one else I have ever asked has shared their secrets…they just look at me like I am crazy for not being able to bake them and always reply to me “baking cookies is so easy”. Well now it’s easy for me and you.