There’s nothing more comforting than chocolate. Especially when it comes right out of the oven after having been mixed with sugar, butter and flour. I made these just after finding out one of my best friends was in need of some of the aforementioned comforting – after a break up. It is so far the best recipe I’ve tried for chocolate chip cookies (probably because its my own recipe, after several modifications to several recipes). Crunchy on the outside but very soft on the inside, tons of chocolate, and just the occasional walnut bit -every other bite or so.
They’re quick to make, quick to bake, and quick to put a smile, even if a small one, on a sad face.
Anyhow, here’s the recipe:
Chocolate chip cookies
Yield: 36 medium cookies
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/3 cup brown sugar
1/2 teaspoon vanilla extract
2 large eggs
1 tablespoon milk
2 cups roughly chopped semi-sweet or milk chocolate (keep the chunks big)
2/3 chopped walnuts
Preheat the oven to 360ºF
Place the softened butter along with the brown sugar in the bowl of your mixer, and using the whisk attachment, beat on medium speed until light and fluffy. While this happens, sift together the salt, baking powder and flour in a separate bowl. Return to your butter (now light and fluffy) and add the eggs, one at a time, and finish with the milk and vanilla. Switch to low speed and add, a little at a time, the flour mixture. Using a spatula, mix in the chocolate and walnuts, until evenly spread out.
Using your hands, form medium sized balls and flatten slightly on baking sheets. Bake until slightly golden at the edges. (I don’t use times, since each oven is extremely different! If yours tends to heat unevenly, like mine, rotate the baking sheets after about 5 minutes in. I think mine took about 10 in total)