Holidays are pretty exciting. Ruthanne Loves the 4th of July, and I have really started to look forward to Thanksgiving with my Grandparents and uncles in Ohio. But today is also worth celebrating! It’s Chocolate Chip Cookie Day. Now, I happen to prefer my cookies with oatmeal, but on this holiday I think I can manage to eat a plain old chocolate chip cookie, and be happy about it!
We have several recipes that we use. From the traditional recipe on the back of the Nestle chocolate chip bags to Betty Crocker. But, not surprisingly, my favorite has to be the one from Williams Sonoma. I just can’t say no to any of their recipes.
Here is one of William’s recipes for chocolate chip cookies. What is your favorite?
Chocolate Chip Cookies
- 1 cup walnut pieces
- 2 1/4 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 2/3 cup firmly packed light brown sugar
- 1 whole egg, plus 1 yolk
- 2 Tbs. light corn syrup, honey or maple syrup
- 2 tsp. pure vanilla extract
- 12 oz. semisweet chocolate, chopped into 1/2-inch chunks
Preheat an oven to 350°F. Spread the walnuts in a single layer on a rimmed baking sheet. Place in the oven and toast, stirring occasionally, until they are fragrant and toasted, about 10 minutes. Let cool, then coarsely chop.
In a bowl, sift together the flour, baking soda and salt. In another bowl, using a handheld mixer on medium-high speed, beat together the butter and the granulated and brown sugars until the mixture is light in texture, about 3 minutes. Beat in the whole egg and egg yolk, then the corn syrup and vanilla. Reduce the speed to low and gradually add the flour mixture, beating just until smooth and stopping to scrape down the bowl as needed. With a spoon, stir in the chopped chocolate and chopped walnuts, distributing them evenly throughout the dough. Cover and refrigerate until cold, at least 2 hours or up to 6 hours.
Position racks in the center and upper third of the oven and preheat to 350°F. Line 2 rimmed baking sheets with parchment paper. Drop rounded tablespoonfuls of the chilled dough onto the baking sheets, spacing them about 1 inch apart.
Place 1 sheet on each oven rack and bake, switching the pans between the racks and rotating them 180 degrees halfway through baking, until the cookies are lightly browned, 8 to 10 minutes. Let cool for 3 minutes on the baking sheets, then transfer to wire racks to cool slightly before serving. Makes about 3 dozen cookies.