This time of year is all about baking. We love to start early and let this tradition linger into the new year so we can savor the festivities as long as possible. My cookie recipe is one that comes directly from the most amazing Mark Bittman from his book How to Cook Everything. While he does have an incredible baking book, How to Bake Everything, I find that I tend to make cookies while dinner is cooking and that usually is a recipe from this book.
Without further ado, here is our favorite cookie recipe. And while you’re at it, make sure to add the book to your wish list, it is a kitchen essential.
- 1/2 pound (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups chopped good quality semisweet chocolate, about 8 oz (I love to use a mixture of Dark and Milk Chocolate from Callebaut)
- Heat oven to 375º. Use an electric mixer to cream together the butter and sugars; add the eggs one at a time and beat until well blended.
- Mix the flour, baking soda, and salt together in a bowl. Add the dry ingredients to the dough, beat for a moment then add the vanilla and stir in the chocolate chips.
- Drop tablespoon-size mounds of dough about 3 inches apart in rows and columns on ungreased baking sheets. Bake until lightly browned, about 10 minutes.
- Cool for about 2 minutes on the sheets before using a spatula to transfer the cookies to a rack to finish cooling. Store in a tightly covered container at room temperature for no more than a day or two.