Dora’s Best Chocolate Chip Cookies

Star Tested

I first tried this recipe years ago when I first started baking and it’s remained my default chocolate chip cookie recipe. Not only have I memorized it, I’ve make variations of it — adding espresso powder, various nuts and dried fruit. I’ve even mistakenly made the cookies with half the amount of butter called for and they still turned out fine (a true hallmark of a recipe fit for the culinary inept). The original recipe doesn’t specify exactly how big each cookie should be, but a heaping tablespoon of dough makes a two-bite cookie that bakes within the15-minute window the recipe asks for. The cookies are chewy and fluffy with a good amount of chocolate chips in each bite. The addition of walnuts add heft and a nutty richness to balance out the sugar. 1 cup (250 ml) room t emperature unsalted butter 1 cup (250 ml) granulated sugar 1 cup (250 ml) packed dark brown sugar 2 large eggs 2 tsp (10 ml) vanilla extract 1 tsp (5 ml) baking soda 2 tsp (10 ml) hot water 1/2 tsp (2 ml) kosher salt 3 cups (750 ml) all-purpose flour 2 cups (500 ml) semi-sweet chocolate chips 1 cup (250 ml) chopped walnuts Preheat oven to 350 F (180 C).

In a stand mixer with paddle attachment or using a large mixing bowl with electric beaters, cream together butter, granulated sugar and brown sugar on medium speed until fluffy and smooth.

Turn mixer down to low speed and add eggs and vanilla. Return to medium speed and mix until even.

Dissolve baking soda in hot water. With mixer still going on medium, add baking soda mixture and salt.

Turn mixer down to low speed and slowly add flour. Mix until well blended. With spoon add chocolate chips and walnuts.

Drop heaping tablespoon-sized balls of dough on to lined baking sheets. Bake for 10 to 15 minutes until cookies are just about set. Remove from heat and let cool for 10 minutes before transferring to a wire rack to cool completely.

Store in an airtight container for up to a week, or freeze for up to 3 months.

Makes about 4 dozen cookies.