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Thick and Chewy Chocolate Chip Cookies

These have a little something to please everyone: soft adn chewy centers, crisp edges, cracked tops, and the substantial biteful of a thick cookie. The dough contains less butter than the standard recipe, which prevents the cookies from spreading too much in the oven.

Ingredients:

• 2 ounces (1/2 stick) unsalted butter, softened
• 6 tablesppons granulated sugar
• 6 tablespoons packed light brown sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoon vanilla extract
• 1 large egg
• 1 plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup nuts
• 1 cup (6 ounces) chocolate chunks or chips
• Makes about 2 dozen cookies

Note: For the thinner cookie, use the palm of your hand to flatten each ball, wetting your hand if the dough sticks. Be careful not to overbake or they will lose their chewy texture.

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. Bake for about 10 to 12 minutes, or until the edges are golden. Let sit for 5 minutes, then transfer to wire racks to cool completely.