Chocolate chip cookies (chefs cuisiniers club
60 Cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | Flour |
| 1½ | teaspoon | Baking soda |
| 1½ | teaspoon | Salt |
| 2 | Vanilla beans, split length- wise | |
| 3 | Sticks (1 1/2 c) unsalted | |
| .butter, softened | ||
| 1 | cup | +2 T firmly packed brown |
| .sugar | ||
| 1 | cup | +2 T granulated sugar |
| 3 | larges | Eggs |
| 1½ | teaspoon | Vanilla extract |
| 3 | cups | Semisweet chocolate chips |
| (or chocolate chunks about | ||
| 1 pound) | ||
| 1½ | cup | Chopped walnuts (about 1/3 |
| .lb) | ||
Directions
Preheat oven to 350F. In a large bowl, sift together flour, baking soda, and salt. Scrape vanilla bean seeds from pods into standing electric mixer, reserving pods for another use if desired, and add butter and sugars, beating until light and fluffy. One at a time, beat in eggs, beating well after each addition, and beat in vanilla extract. Add flour mixture and beat until dough just comes together.
Stir in chocolate chips or chunks and walnuts (do not overmix). Form dough into 1½ inch balls and arrange about 2 inches apart on parchment-lined baking sheet. Flatten balls slightly with a metal spatula and bake cookies in batches in middle of the oven until golden, 12 to 15 minutes. Transfer cookies with spatula to racks to cool.