I love bar cookies for their speed and convenience, but I have to say that drop cookies are my favorite. And of all the drop cookies I make, and I make lots, chocolate chip tops the list. There are many recipes, ranging from the Toll House recipe on the Nestle chocolate chip bag to the much-circulated but totally bogus Neiman-Marcus version (kids, don’t try that recipe at home unless you’re planning to build a wall with the results).
Here’s my version.
Chewy and Crispy Chocolate Chip Cookies
1/2 cup butter, almost melted
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 large egg
1 cup + 1 tablespoon flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup chocolate chips
2/3 cup chopped walnuts or pecans
Heat the oven to 375 degrees. Cream together the butter, sugars, egg and vanilla. Beat in the dry ingredients. Stir in the chips and nuts. Drop by spoonsful on a parchment-paper-lined cookie sheet and bake for about eight minutes. Keep a close eye on them–they should be lightly browned but not dark brown. Take them out when they look almost but not quite done and let them finish cooking on the sheet. Try not to burn your fingers as you devour the first one. They will never be better than the moment they are just cool enough to eat, while the chocolate is still melted.
This recipe makes about two and a half dozen, and it can easily be doubled (in case you’re one of those people who like to eat half the batter and still have enough to bake some too). Like any very simple dish, its flavor depends on the quality of the ingredients. Use good chocolate chips–Valhrona or Callebaut or Trader Joe’s. I usually use Trader Joe’s unless I’ve been to Surfas and had a chance to stock up on Valhrona. Don’t use Nestle chips; they’re awful. Use good vanilla and good butter.