Classic Chocolate Chip Cookies

From the book The All-New, All-Purpose Joy of Cooking by Ethan Becker, Marion Rombauer Becker, and Irma S. Rombauer

Introduction

These all-time favorites are reliably moist and chewy.

Ingredients

	1	cup plus 2 tablespoons all-purpose flour
	½	tsp. baking soda
	8	Tbsp. (1 stick) unsalted butter, softened
	½	cup sugar
	½	cup packed light brown sugar
	1	large egg
	¼	tsp. salt
	1½	tsp. vanilla extract
	1	cup semisweet chocolate chips
	¾	cup chopped walnuts or pecans (optional)

Steps

1. Position a rack in the center of the oven. Preheat the oven to 375 degrees. Grease cookie sheets.
2. Thoroughly whisk together the flour and baking soda.
3. Beat the butter and sugars on medium speed until very fluffy and well blended. Add the egg, salt, and vanilla, and beat until well combined.
4. Stir the flour mixture into the butter mixture until well blended and smooth. Stir in the chocolate chips and the nuts (if using).
5. Drop the dough by heaping measuring teaspoonfuls onto the sheets, spacing about 2 inches apart. Bake, 1 sheet at a time, until the cookies are just slightly colored on top and rimmed with brown at the edges, 8 to 10 minutes; rotate the sheet halfway through baking for even browning. Remove the sheet to a rack and let stand until the cookies firm slightly, about 2 minutes. Transfer the cookies to racks to cool.

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