Chocolate Chip Cookies

I recently came across a statement from the authors of this bake-book that in their kitchen the cookie is king.  If that's in fact the case, then I say all hail the chocolate chip.  Cookie, that is.

So, when I came across this recipe, it was a no-brainer for my selection for Project Pastry Queen.  Two types of nuts.  Three types of chocolate chips.  Chewy.  Gooey.  Uber awesome cookies.

Which brings me to the question, if the cookie is king in the kitchen, what the heck is queen?!?

PS - The Monarch said this is queen in the kitchen.  I thought he'd say it's me. Go figure...

 

All-time Favorite Chocolate Chip Cookies (The Pastry Queen)

Ingredients

1 1/2 cups walnuts

1 1/2 cups pecans

1 cup (2 sticks) unsalted butter, at room temperature

1 cup firmly packed dark brown sugar

1 cup granulated sugar

2 large eggs

1 tablespoon vanilla extract

2 1/3 cups all purpose flour

1 1/4 teaspoons baking soda

1 scant teaspoon salt

3 cups chocolate chips (I used Ghirardelli milk, bittersweet and semi-sweet chips)

Directions

1. Preheat the oven to 350F.  Arrange the nuts on a baking sheet in a single layer and toast them for 7-9 minutes until golden brown and aromatic.  Cool the nuts and then chop coarsely.

2. Line baking sheets with parchment paper or silicon mats, or grease generously with butter or cooking spray.  Using a mixer fitted with a paddle attachment, cream the butter and both sugars in a large bowl on medium speed about 1 minute, until fluffy.  Add the eggs and vanilla and beat on medium speed for one minute.  Add the flour, baking soda, and salt.  Mix on medium-low speed until incorporated.  Stir in the walnuts, pecans and chocolate chips.

3. Drop the dough onto prepared baking sheets using a 1 3/4" diameter ice cream scoop.  Spread the cookies about 1 1/2" apart as they will spread.  Bake for 10 to 12 minutes, until the cookies are medium brown around the edges.