Chocolate Chip Cookies

I spent literally years and hundreds of dollars coming up with what I think is the perfect chocolate chip cookie. Perfect for me, I should say. I was looking for something that was like the cookie dough I used to slice and bake as a kid and something that was like the kind of cookie that my grandmother’s cook, Delia, made. So good, in fact, it made no difference if you left the chocolate chips out. To me, these are the ideal cookie: crunchy, not too sweet, lots of nuts. If you’re looking for soft and chewy, keep looking.

Makes about 5 dozen.

1 cup unsalted butter, at room temperature
2 cups sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
1½ cups semisweet chocolate chips
1½ cups toasted walnuts, pecans, or hazlenuts, chopped (optional)

1. Preheat the oven to 350 degrees.

2. Place the butter and sugar in a mixer and mix until combined well. Add the eggs and vanilla and mix until just combined. Add the remaining ingredients and mix until well incorporated.

3. Drop by rounded tablespoons onto an ungreased baking sheet and bake about 12 to 13 minutes. Do not overbake. Cool baking sheet between batches.

4. Cool cookies before storing in an airtight container.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)