Weekend Food Blogging: Chocolate Chip Cookies

This recipe is my mother’s vari­a­tion on the clas­sic ver­sion that you find on the pack­age of Nestlé semi-sweet choco­late chips since 1934, when they adapted Ruth Wakefield’s Toll House cookie clas­sic. My mother’s secret to mak­ing thick and chewy cook­ies is the com­bi­na­tion of using melted but­ter, a higher ratio of brown sugar to white sugar, and a half-half mix of all-purpose and whole wheat flour.

Choco­late Chip Cookies

Makes about 4 ½ dozen cookies

• 250 mL unsalted but­ter, melted and cooled until warm
• 1 cup brown sugar, packed
• ½ cup gran­u­lated sugar
• 1 tea­spoon vanilla extract
• 2 eggs
• 1¼ cup all-purpose flour
• 1¼ cup whole-wheat flour
• 1 tea­spoon bak­ing soda
• 1 tea­spoon salt
• 1 cup wal­nuts
• 250 g semi­sweet choco­late chips

1. Pre­heat oven to 375°F (190°C). In large bowl, beat melted but­ter, packed brown sugar and gran­u­lated sugar with elec­tric mixer until creamy. Beat in eggs, one at a time, and vanilla until well incorporated.
2. Beat in flour, bak­ing soda, and salt. Stir in chopped nuts and choco­late chips.
3. Drop slightly rounded table­spoons (15 ml) about 2-inches (5 cm) apart onto bak­ing sheets lined with parch­ment paper. Bake for 8 to 10 min­utes, or until golden brown around the edges. Cool on bak­ing sheets for 2 min­utes; remove to wire racks to cool completely.