Ah, the pinnacle of home cooking perfection: the warm chocolate chip cookie. No, I'm serious. When I was in the military the summer before college, I actually dreamed about chocolate chip cookies. I'm not sure if that's interesting or just sad, but I really do think it shows that these are the essence of comfort food. I'm normally a semi-sweet girl, but milk chocolate is fun to try once in a while. And this recipe has a bit more sugar and vanilla, so they turn out a tad sweeter and richer. Not that that's a bad thing.
Milk Chocolate Chip Cookies
From The Ghirardelli Chocolate Cookbook
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup packed light brown sugar
2 teaspoons pure vanilla extract
2 large eggs
2 cups Milk Chocolate Chips
1 cup chopped walnuts or pecans (optional)
Preheat the oven to 375°F.
Stir together the flour, baking soda, and salt; set aside.
In a large bowl, beat the butter with the granulated and brown sugars using an electric mixer at medium speed until the mixture is creamy and lightened in color, about 4 minutes. Add the vanilla and eggs, one at a time, mixing on low speed until incorporated.
Gradually blend the flour mixture into the creamed mixture. Stir in the chocolate chips and nuts. Drop by the tablespoonful onto ungreased cookie sheets about 2 inches apart.
Bake for 9 to 11 minutes, until the cookies are golden brown. Transfer the cookies to wire racks to cool.
Store in an airtight container at room temperature for up to one week.
Makes 48 cookies
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