Chocolate Chip Cookies for Lora

I always though Toll House was the undisputed best chocolate chip cookie recipe. Until I met this one. That's the beauty of Ina Garten. She takes the simple recipes we know and love so well, then somehow makes them the absolute best they can be. Lora was over today, and commented that something was missing from my countertop – the huge plate of these chocolate chip cookies that had been there earlier this week. Here's the recipe for Lora and anyone else who wants to try it.

Ina's Chocolate Chunk Cookies

1/2 pound unsalted buter at room temperature

1 cup light brown sugar, packed

1/2 cup granulated sugar

2 tsp pure vanilla extract

2 extra-large eggs at room temperature

2 cups all-purpose flour

1 tsp baking soda

1 tsp kosher salt

1 1/2 cups chopped walnuts

1 1/4 pounds semi-sweet chocolate chunks

Preheat oven to 350 degrees. 

Cream butter and sugars until light and fluffy in bowl of electric mixer fixed with paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well.  Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.

Drop the dough on a baking sheet lined with parchment paper, using a  rounded tablespoon. Bake for 11 minutes (just until the edges begin to look slightly brown). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely. 

About the Recipe:

Don't worry if your eggs aren't extra-large or room temperature; it's really no big deal. Be sure to use chocolate chunks instead of chocolate chips. The chips have more wax in them and don't melt as well. If you don't have an electric mixer, then just beat the dough hard with a handheld mixer. Ina's recipe says to bake for 15 minutes, but mine came out too crispy that way the first time. Eleven minutes was just right. Just keep an eye on the first batch to make sure they are still soft in the middle, but beginning to firm up and brown ever so slightly around the edges. Don't worry if you don't have parchment paper, although it is best. Any nonstick cookie sheet will do.