Cookie Itch

I got the itch to bake last Friday night after other plans to go out didn't materialize. And I always keep a bag of chocolate chips in the house for such situations. I didn't have any pecans—my preferred nut when baking—so tossed in a bag of dried cherries instead. I like the combination of chocolate and fruit, but missed having nuts, too.

It was also a new recipe for me from Afternoon Delights, and I doubled it to use all my chips. If I were to do it again, I would cut back on the flour a scant. I prefer a moister, chewier cookie and these were more crumbly than I like.


Chocolate Chip Cookies

1 1/4 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 cup semisweet chocolate chips
1 cup pecans or walnuts, lightly toasted and coarsely chopped

Preheat the oven to 350 degrees F.

In a bowl, combine flour, baking soda, and salt. Mix and set aside. In another bowl, combine butter and sugars. Beat with an electric mixer until light and fluffy. Add eggs and vanilla and blend well. Add flour mixture at low speed, mixing until incorporated. Stir in chocolate chips and nuts.

Scoop heaping teaspoon of batter onto a greased cookie sheet. Bake for approx. 15 minutes or until cookies are golden brown. Repeat until all the dough is used.

Cool cookies on a rack. Store in an airtight container.

Eat as you wish—anytime, day or night.