Chatelaine’s Classic Chocolate Chip Cookies
From Chatelaine Modern Classics:
Prep time: 20 minutes
Baking time 8-10 minutes
Makes 3-5 dozen cookies (depending on how big or small you like them)
2 ¼ cups all purpose flour
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, (softened to room temperature)
1 ¼ cup brown sugar, lightly packed
1 ½ tsp vanilla extract
2 cups dark chocolate chips or coarsely chopped chocolate chunks
Ruth’s note: I also added some toasted, coarsely chopped pecans for one batch and some raisins for another – both delicious)
1. Preheat the oven to 350°F/180°C. Prepare baking sheets (Ruth’s note: line a baking sheets with foil for easy cleanup.)
2. In a medium bowl, combine flour with baking soda and salt. In a large bowl, using a spoon, or an electric mixer on medium speed (my choice), cream butter with sugar until creamy, about 1 minute or so. Beat in egg and vanilla and gradually stir in flour mixture just until combined. Mix in chocolate and either/both nuts or raisins.
3. Scoop about 1 tbsp (I used a mini ice cream scoop for ease and consistency), of dough on the cookie sheets about 2” apart as they will spread during baking.
4. Bake in the center of a preheated oven until the cookies are golden around the edges (about 8-10 minutes). Remove sheets to a heatproof surface and cool for 2-3 minutes before removing cookies to a rack to cool completely.
Do Ahead: form the dough into thick discs and wrap well in plastic wrap. Refrigerate for up to 2 weeks or freeze for up to 1 month. Store baked cookies in a covered container at room temperature for up to 2 days…if you can actually keep from munching them up on day one!