Loaded with Chips Chocolate Chip Cookies

Usually I try to just post recipes that received a unanimous vote of approval from my family. This time, however, I had to make an exception. Bart made these cookies today. Alyssa, Joshua, and I all LOVED them, but Bart wasn’t very impressed. These cookies are exactly what they say—they are indeed LOADED with chips. Which is why Bart didn’t really like them but the rest of us did. The cookies don’t spread out very much, so they are fairly small. But talk about intense flavor! The chocolate and nuts really come through. There is just enough cookie dough to keep everything together. If you prefer to have more cookie and less chips (like Bart), use only half the amount of chips.

Recipe from Cookies Unlimited by Nick Malgieri.

1 ¼ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, softened
½ cup firmly packed light brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups (one 12-ounce bag) semisweet chocolate chips
3 ounces (about ¾ cup) coarsely chopped walnut or pecan pieces (optional, but delicious)

Preheat the oven to 375°F. In a bowl, combine the flour, salt, and baking soda; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar until combined, then beat in the egg and vanilla, beating until smooth. Don’t overbeat.

Remove the bowl from the mixer and with a large rubber spatula stir in the flour mixture. Stir in the chips and nuts.

Drop teaspoonfuls of the dough 2 or 3 inches apart on cookie sheets lined with parchment or foil. Bake the cookies for 8 to 10 minutes, or until they are lightly browned and firm.

Slide the papers off the pans onto racks. After the cookies have cooled, detach them from the paper and store between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.

Makes about 35 cookies.