- 2 1/4 sticks unsalted butter, room temperature
- 1/2 cup granulated white sugar
- 1/4 cup brown sugar
- 3 medium eggs
- 1 1/2 teaspoons pure vanilla extract (replaced with a tablespoon of Southern Comfort)
- 2 1/4 cups (295 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (270 grams) semisweet chocolate chips (optional)
- 1 cup (100 grams) walnuts or pecans (optional)
Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.
In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).
Shape into balls and press lightly on top to give a circular shape. Bake for about 12-15 minutes, until the edges are slightly brown.
Comment:
I was trying to make the SoCo cookies, but then the mix looked too stiff, so I added some butter and another eggs. The mix became slightly cakey and sticky. After putting it in the oven for ~10 minutes, it was still wet, so I left it for another 5 minutes and the end result is a crunchy cookie with a crispy edges.
