Chocolate Chip Cookies
adapted from Smitten Kitchen
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted and cooled
1/2 cup white sugar
1 cup packed brown sugar
1 T vanilla
1 egg
1 egg yolk
2 cups semi-sweet chocolate chips
1 cup chopped walnuts (optional)
Preheat the oven to 350 degrees. Line a couple of baking sheet with parchment paper. Sift the flour, baking soda, and salt into a medium bowl and set aside. In a stand mixer, cream the melted butter, brown sugar, and white sugar until blended.
Beat in the vanilla and eggs until light and creamy. Mix in the sifted ingredients until just blended. Stir the chocolate chips into the mixture using a wooden spoon. Drop the cookie dough a tablespoon at a time (I use a small ice cream scoop) onto the prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 10-12 minutes or until edges are lightly browned. Cool on baking sheets for a few minutes before transferring to cooling racks. Use two pans and make sure each pan cools between batches or do what I do and use a third sheetpan and just transfer the parchment paper to reduce waste.