Williams Sonoma Chocolate Chip Cookies

INGREDIENTS:

1 1/2 cups all purpose plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chip cookies
1 cup walnuts, toasted, then coarsely chopped

DIRECTIONS:

1. Preheat the oven to 350 degrees. Have ready two ungreased baking sheets.

2. Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper; set aside.

3. In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow.

4. Add the granulated and brown sugars and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb.

5. Add the egg and vanilla and beat on low speed until blended, occasionally stopping the mixer and scraping down the sides of the bowl with a rubber spatula as needed.

6. Add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended. Add the chocolate chips and walnuts, mixing or stirring just until blended.

7. With dampened hands, shape the dough into 1 inch balls or drop by rounded tablespoons onto the baking sheets, spacing the cookies about 2 inches apart.

8. Bake the cookies until golden brown around the edges, about 12 minutes.

NOTES:

I don't like nuts in my chocolate chip cookies, so I always leave them out. I like to use the Safeway brand milk chocolate chips. Make sure to use UNSALTED butter. It makes a difference! I just use the Safeway lucerne brand.

RESULTS:

Favorite chocolate chip cookie recipe EVER! I make these as often as I can.