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Crisp and Crunchy Chocolate Chip Cookies

Eat these cookies in bed and you'll end up with crumbs in the sheets. They're more like the packaged cookies sold commercially - fairly thick, crisp, and crunchy, with small cracks across the top. Less egg, extra flour, and more white sugar than brown makes them that way.

If you want a thinner cookie, flatten the balls of dough with the palm of your hand. The cookies take less time to bake and are larger that way, but they lose that nice cracked professional-looking surface.

Ingredients:

• 8 ounces (2 sticks) unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 1 large egg
• 2 1/2 cups tablespoons all-purpose flour
• 1 teaspoon baking soda
• 2 cup nuts
• 2 cups (12 ounces) chocolate chunks or chips
• Makes about 4 1/2 dozen cookies

Note: This recipe makes a larger quantity of cookies because it's inconvenient to follow a recipe calling for 1/2 egg. If you do want to halve the recipe, the easiest way to divide an egg is to crack it in a small cup, beat it lightly with a fork, then divide it.

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 about 3 inches apart. For thinner cookies, use the upper palm of your hand to flatten each ball into a 1/2 inch thick disk. (If the dough sticks, wet your hand). Bake for about 10 to 13 minutes, or until the edges are golden. Let sit for 5 minutes, then transfer to wire racks to cool completely.