Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies

About 3 dozen 2 and a half inch cookies

Position a rack in the center of the oven. Preheat the oven to 375 degrees. Grease cookie sheets. Whisk together thoroughly: 1 cup plus 2 tbs all-purpose flour 1 half-teaspoon baking soda. Beat on medium speed until very fluffy and well blended: 8 tbs (1 stick) unsalted butter, softened half cup sugar half cup packed light brown sugar. Add and beat until well combined: 1 large egg I fourth teaspoon salt 1 half teaspoon vanilla stir the flour mixture until well blended and smooth. Stir in: 1 cup semisweet chocolate chips 3 fourths cup chopped walnuts or pecans (optional) Drop the dough by heaping measuring teaspoonfuls onto the sheets, spacing about 2 inches apart. Bake, one sheet at a time until the cookies are just slightly colored on the top and rimmed with brown at the edges, eight to ten minutes; rotate the sheets half way through baking for even browning, remove the sheet to a rack and let it stand until the cookies firm slightly, about 2 minutes. Transfer the cookies to racks to cool.