Erin's Food Files shared this recipe from Williams Sonoma not too long ago and I decided to give them a try based on her recommendation. Since many great cookie recipes call for letting the dough rest (typically overnight), she added that step to the original recipe. I followed her guidelines and have to say, these are my favorite CCCs to date.
They are soft but not mushy, and the outside still has bite to it. I also thought they had a slight salty undertone which I love in a CCC. They bake up nice and thick!
I should have made more to freeze!
Chocolate Chip Cookies
2 2/3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
2 tsp vanilla extract
2 cups semisweet chocolate chunks or chips
1 cup chopped walnuts, toasted (I used pecans)
Sift the flour, baking powder, baking soda, and salt into a medium bowl.
In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow. Add the granulated sugar and brown sugar and continue beating until the mixture smooth and sugar is mostly dissolved. Add the eggs and vanilla and beat on low speed until blended, occasionally stopping the mixer and scraping down the sides of the bowl with a silicone spatula as needed.
Add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended. Add the chocolate chunks and walnuts, if using, mixing or stirring until blended. Press plastic wrap onto the dough, and refrigerate 24 hours.
Once 24 hours have passed, preheat the oven to 350. Using a cookie scoop, or dampened hands, shape the dough into 1-inch balls, and place on ungreased cookie sheets, about 2 inches apart. Bake the cookies until golden brown around the edges, about 12 minutes (or 8-9 minutes if using a smaller scoop). Let the cookies cool briefly on the pans on wire racks before transferring them to the racks to cool completely.