Chef's Chocolate Chip Cookies

by Kathleen Morrison

SERVINGS

INGREDIENTS

3-1/2 cups flour
1-1/2 tsp. baking soda
1-1/2 tsp. salt
2 vanilla beans, split length-wise
3 sticks unsalted butter, softened
1 cup brown sugar, firmly packed
2 tbsp. brown sugar, firmly packed
1 cup granulated sugar
2 tbsp. granulated sugar
3 eggs
1-1/2 tsp. vanilla extract
1 pkg. (1 lb.) semisweet chocolate chips or chunks
1-1/2 cup walnuts, chopped

INSTRUCTIONS

Preheat oven to 350°F. 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 over mix). Form dough into 1-1/2-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.

CHEF COMMENTS

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