Oh Sweetness

I've played around with a lot of chocolate chip cookie recipes, and I've finally come up with one that works for me. I've made these cookies a lot, and I've gotten several requests to post my recipe. C and I made these again last night without the nuts. It's quite easy and always really chewy with slightly crisp edges.

Baking tip: The cookie dough is a lot wetter than other cookie doughs I've made, so it's very important to chill the covered dough (in the freezer for at least 30 min., or in the refrigerator for several hours) until it firms up before baking. Saves you from making a mess and also makes for a much better cookie!

Cookie from last night lying atop smears of milk and bittersweet chocolate

* * *

Urban Tartlet Chocolate Chip Cookies

1 cup butter at room temperature
3/4 cup white sugar
3/4 cup brown sugar
2 eggs at room temperature
2 teaspoons Mexican vanilla extract

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup of dark chocolate chips
1 cup of milk chocolate chips
(optional: 1 cup of walnuts or pecans, roughly chopped)

Preheat oven to 375 degrees F

In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla.

Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips (and nuts, if desired).

Cover cookie dough and chill thoroughly. Roll chilled dough into balls and place onto silpat or greased cookie sheet.

Bake for 9-11 minutes in the preheated oven, until edges are light brown. Allow cookies to cool on baking sheet for 5-10 minutes before removing to a wire rack to cool completely.