Classic Chocolate Chip Cookies

I’ve been looking for the perfect chocolate chip cookie for pretty much forever. There are so many variations on the chocolate chip cookie that it’s difficult to say exactly what makes it perfect. Growing up in New York, I used to go to Italian bakeries and buy these gigantic, chewy, cake-like cookies that were simply amazing. On the other hand, I also always loved those teensy tiny, thick, crispy chocolate chip cookies. Let’s get real, I love everything in between too. I’ve finally come to a conclusion, and it only took me 26 years to get here. There is no such thing as a perfect chocolate chip cookie. GASP! I think there are just too many delicious recipes out there to really choose which is right, or right-er than others. That said, this is my go to chocolate chip cookie recipe. It’s a classic, that’s why. They’re certainly not perfect, especially when I make them. I have zero patience for making them uniform, ensuring the exact same number of chips in each perfectly circular cookie, but I use this recipe all the time because pretty much all cookie lovers, even the cookie monster-like connoisseurs, love them.

I started using Smitten Kitchen’s Crispy Chewy Chocolate Chip Cookie recipe years ago (it’s awesome!), and have made some changes to make it better suited to my tastes and cooking habits. It’s a little bit “healthier” than her recipe because I cut some of the butter and sugar and subbed some whole wheat flour, but let’s face it, it’s a chocolate chip cookie. It’s not going to make you skinny, sorry. In any case, you will definitely enjoy these.

Classic Chocolate Chip Cookies
Makes about 27 cookies (cookies approximately 4 inches wide)

1.5 cups all-purpose flour
1/2 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
1/2 c salted butter, softened
1 cup packed brown sugar
1/3 cup white sugar
1 tablespoon vanilla extract
2 eggs
2/3 cup semisweet chocolate chips
2/3 cup chopped walnuts or pecans (optional)

Preheat the oven to 325° and cover three cookie sheets with parchment paper. If you only have two cookies sheets (like me), allow one to cool completely before reusing it.

Mix together the flours, baking soda and salt in a small bowl. In a medium bowl, cream together the butter, brown sugar and white sugar. Add the vanilla and eggs and continue blending for another minute or until light. Add the flour mixture to the butter mixture a little at a time, continuing to blend. Stir in the chocolate chips and nuts if using.

Now listen up – resist the urge to start baking right away. Put the dough in the fridge. It will probably hurt to wait (it KILLS me), but it’ll be worth it. Wait at least 10 or 15 minutes or until the batter has cooled enough to stiffen. Place tablespoon size dough balls onto the parchment paper, with about 4 inches between each one. I can usually fit around 9 cookies on each cookie sheet. Bake for 13-16 minutes. Once out of the oven, allow to cool a few minutes on the cookie sheet, then transfer to a wire rack to finish.