i'd rather be baking

I know I’ve posted chocolate chip cookies here already, but can one really ever have too many recipes for them? I don’t think so. As with brownies, we’re continually searching for the perfect one around here.

I had a hankering this weekend for cookies with both semi-sweet and white chocolate chips, and my family was coming into town, which seemed like a plenty good enough excuse.

For this particular variety, I decided to go to the masters. I think the Joy of Cooking is as good a source for just about anything as one can find. Seventy some-odd years of cooks and bakers agree with me, so do you really want to argue this one?

Classic Chocolate Chip Cookies
Adapted ever so slightly from Joy of Cooking

Makes 2-3 dozen cookies

1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 cup unsalted butter or margarine, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1/4 teaspoon salt
1 1/2 teaspoons vanilla
3/4 cup semi-sweet chocolate chips
3/4 cup white chocolate chips

Preheat the oven to 375°F. Grease or line two cookie sheets.

Whisk together flour and baking soda. In a large bowl, beat together butter and sugars until well blended. Add egg, salt, and vanilla, and beat until well combined.

Stir in the flour mixture until well blended and smooth, then stir in chocolate chips.

Drop the dough by heaping teaspoonfuls about 2 inches apart onto the cookie sheets. Bake, 1 sheet at a time, until the cookies are just slightly colored on top and the edges are brown, 8 to 10 minutes. Let stand briefly, then remove to a rack to cool.

High-Altitude Notes: Reduce baking soda to roughly 1/3 teaspoon (I eyeballed it), and reduce sugars to 1/3 cup each. Bake at 400°F for 7-9 minutes.