Chocolate Chip Cookiesfrom The Great Book of Chocolate by David Lebovitz (via smitten kitchen)
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
8 tablespoons (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/4 teaspoon salt or 1/2 teaspoon flaky sea salt (Deb option)
1 1/2 cups semisweet chocolate chips
1 cup walnuts or pecans, toasted and chopped
Preheat your oven to 300F (150C). Line three baking sheets with parchment paper.
Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets. Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack. Store at room temperature in an airtight container for up to 3 days.