[recipe] chocolate chip cookie

chocolate chip cookies by alice medrich
adapted to leave out nuts to mirror the best chocolate chip cookie in los angeles

recipe available online at scharffenberger. adjusted to my own measurements

These are classic chocolate chip cookies with crisp edges, chewy centers, and lots of chocolate. They are best baked as specified on an ungreased cookie sheet rather than on parchment or a synthetic baking sheet.

**For optimal results, use light-colored sheet pan, ungreased and unlined OR lined with foil, dull side up.

• 2 cookie sheets, ungreased

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 16 tablespoons or 2 sticks unsalted butter, melted and cooled slightly
• 3/4 cup granulated sugar
• 3/4 cup (packed) brown sugar
• 1 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 2.5 cups chocolate chips, chunks, discs, whatever
• (1 cup coarsely chopped walnuts or pecans - minimize chocolate to 2 cups if using nuts)
  

Combine the flour and baking soda in a bowl and mix together thoroughly with a whisk or a fork. Set aside.

In large bowl, combine butter, sugars, vanilla and salt, and mix well. Mix in the egg until well incorporated. Stir in the flour mixture just until all of the dry ingredients are moistened. Stir in chocolate (and nuts, if using). Cover and refrigerate for at least 2 hours, preferably overnight.

Preheat oven to 375 F. Position the racks in the upper and lower thirds of the oven. If necessary, remove the dough from the refrigerator to soften. Use an ice cream scoop to scoop dough and place 3 inches apart on the cookie sheet. (I recommend 6 cookies per sheet)

Bake for about 11 to 13 minutes, rotating baking sheets from top to bottom and front to back about halfway through the baking time to ensure even baking. When ready, cookies are golden brown at the edges and no longer look wet on top. Remove from the oven and let cookies cool on pan. After a few minutes, you may move cookies to a rack to cool completely before storing or stacking. May be stored in a tightly sealed container for several days.

Makes about 2 dozen ice cream-scoop cookies

**note/edit: on Day 2, I'm not sure if this is my favorite cookie anymore. The contrast of textures isn't quite the same today. Will need to bake another batch for a verdict.

I recommend cooking the edges to more brown than normal for the contrast of crisp vs soft. Still need to perfect storage since the perfect contrast that was, yesterday, is no longer so perfect today. maybe I need to just leave them out? Suggestions welcome!