1 1/4 c all-purpose flour
1/2 t salt
1/2 t baking soda
8 T unsalted butter, softened
1/2 c firmly packed light brown sugar
1/4 c granulated sugar
1 large egg
1 t vanilla extract
2 c (one 12 oz bag) semisweet chocolate chips
3 oz (about 3/4 c) coarsely chopped walnut or pecan pieces
2 or 3 cookie sheets or jelly roll pans covered with parchment or foil
Set the racks in the upper and lower thirds of the oven and preheat to 375 degrees. In a bowl, combine the flour, salt and baking soda and stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar until combined, then beat in the egg and vanilla, beating until smooth. Don't overbeat.
Remove the bowl from the mixer and with a large rubber spatula stir in the flour mixture. Stir in the chips and nuts. Drop teaspoonfuls of the dough 2 or 3" apart on the prepared pans. Bake the cookies for 12 to 15 minutes, or until they are deep gold and firm. Slide the papers off the pans onto racks. After the cookies have cooled, detach them from the paper and store them between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
Chocolate Chunk Cookies: Instead of chocolate chips, use 12 ounces of dark, milk, or white chocolate, cut into 1/4-inch pieces. Or try combining two kinds of chips or chunks in the same batch of cookies.
Time: 1 hour Makes: 3 dozen
This is another Nick Malgieri recipe and can be found at: http://www.kitchenlink.com/mf/0/63562.