Mmm Chocolate Chippers!

Is there anything better than freshly baked cookies? I think not. Whenever we have company, or I'm simply bored, I make cookies. But what is the best chocolate chip cookie recipe? Everybody thinks that their cookies are the greatest, but it seems that we are always at an impasse. Some like them soft and gooey, others likes them flat and crispy. And the ever elusive soft and gooey in the middle, and crispy on the edges. My brother had some friends over, so I decided to try out the cooks illustrated version! Well technically these are the "Liz classic" cookies. Anyways, they were a total hit! All of them were gone at the end of the night. Who said cookies aren't the perfect bon-fire food!









The brown sugar gives it that classic homemade taste, wile the walnuts give it that slightly nutty flavor. I gotta tell you, I'm not generally a nut fan, but they give these cookies such an irresistible flavor! I don't like large chunks of nuts, so I used this chopper thing that turns these nuts into almost like a powder, so you get the nut flavor without the nut chunkies! Its the best of both worlds! For me, the hardest part about making cookies, is to not eat all the dough! I think that it is always better than a baked cookie!So if you are in need of a sure fire cookie recipe to try, these are great! They are a really deliciously crisp on the outside, yet remained soft and perfect in the middle.

Chocolate Chip Cookies
Cooks Illustrated
Liz aka Baking Brunette ; )

• 2 1/4 cup flour
• 1 tsp salt
• 1 tsp baking soda
• 2 sticks unsalted butter softened
• 1 cup of brown sugar (darker brown sugar will yield a browner cookie)
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla
• 1/2 tsp water
• 2 cups chocolate chips
• 1 cup nuts( I used 1/2 cup because I don't like too many nuts, I also chopped them very finely, almost to a powder)

1. Adjust oven racks to upper and lower middle positions and heat oven to 375 degrees. Whisk flour, salt, and baking soda together in a medium bowl. Set aside.
2. By hand of with an electric mixer, cream together butter and sugars until light and fluffy, about 3 minutes on medium power. Add eggs, vanilla, and water. Beat until combined about 40 seconds.
   
3. Add dry ingredients and beat on low speed until just combined, 15-20 seconds. Add chocolate and nuts. Stir until just combined.
4. Drop batter by tablespoons on ungreased cookie sheets, spacing dough about an inch apart. Bake reversing position of cookie sheets half way through baking to insure even browning. Bake until light golden brown, and the edges are beginning to crisp, 8-10 minutes. Cool on sheet for a couple of minutes before transferring to a cooling rack.
5. Store in an airtight container if your resistance holds up ; D