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The Classic Chocolate Chip Cookie

It's pretty much the perfect chocolate chip cookie: soft, chewy, crisp, and crunchy all at once. By dissolving the baking soda first in a 1/4 teaspoon of warm water. You get equally good results by whisking the dry baking soda into the flour.

Ingredients:

• 4 ounces (1 stick) unsalted butter, softened
• 6 tablespoons granulated sugar
• 6 tablespoons packed light brown sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 1 large egg
• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup (6 ounces) chocolate chunks or chips
• 1 cup (about 3 1/2 ounces) large pecan or walnut pieces, or any nut you prefer
• Makes about 2 1/2 dozen cookies

Directions:

1. Preheat oven to 375 degrees F.
2. In a medium bowl, using an electric mixer, beat the butter, sugars, salt, and vanilla until well combined. Beat in the egg. Scrape down the bowl using a rubber spatula, and beat for a few more seconds.
3. In a small bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and mix on low speed just until absorbed. Combine the chocolate chunks and nuts in a small bowl and stir into the dough.
4. Shape the dough into 1 1/2 inch balls and drop them about 3 inches apart onto ungreased baking sheets. For perfectly uniform cookies, scoop the dough using a 1 1/2 inch diameter ice-cream scoop, leveling the dough off across the top before dropping onto the baking sheets. Bake for 9 to 12 minutes, or until the edges are golden. Let sit for 5 minutes, then transfer to wire racks to cool completely.