Ingredients:1/2 cup softened butter salted or unsalted (4 oz. stick)
1/4 cup packed brown sugar
1/2 cup white granulated sugar
1 egg (preferably large)
1/2 tsp vanilla
1 1/8 cup flour (1 cup and 2 tbsp)
1/2 tsp baking soda
1/2 tsp salt (not necessary if using salted butter)
1 to 1 1/2 cups of your choice of topping (nuts and chocolate)
NOTES:
One way to screw up this recipe is to over/under-soften the butter. If it's too hard, the cookies will be extremely hard to mix and they won't spread out when they bake. If it melts too much, your cookies will be very flat and not very chewy. DO NOT microwave your butter. The outside will melt before the inside gets a chance to warm up. Just let your stick of butter sit out from anywhere between an hour or two until it reaches room temperature, or it becomes easy to squish with gentle pressure.
Another way to ruin the recipe is to not measure the flour or sugar precisely. To measure flour, fill up your measuring spoon and level it off with the back of a knife or other flat object without packing the flour. With brown sugar, you do the opposite: pack the sugar into the measuring spoon until you can't fill it anymore, then level it off.
Steps:
-Preheat oven to 375°(F)
-Start by adding your super soft butter, brown sugar, and white sugar into a large mixing bowl. Using a baking spatula, mix the sugars into the butter until they are well combined. If you have a stand mixer, use your paddle attachment for this recipe.
-Once your butter and sugars are "creamed" together, add the egg and vanilla. Switch to a wire whisk and beast it up (just stir it basically). Again, if you have a stand mixer, use your paddle attachment. At this point, you should have a very wet batter.
-In a separate bowl, sift together the flour, baking soda, and salt (if needed) until the dry ingredients are combined.
-Add the dry ingredients into the wet batter. Switch back to the baking spatula and mix the flour and soda into the batter until just barely combined. Once again, stand mixer folks, you know the drill, use your paddle attachment. Be very careful not to over-mix. Even if you see small patches of flour, don't worry. As long as most of the dry ingredients combine, your batter will be fine (rhyme not intended). Just avoid over-mixing as it will result in stiff cookies. Once the flour is added in, the wet batter you had before should now be a cookie dough consistency, which just means that it can hold its shape.
-Here comes the fun part, which is mixing in the toppings. You could go for macadamia nuts and white chocolate chips. Perhaps, you might want to add dark chocolate chunks. It's totally up to you. For my recipe, I choose the traditional semi-sweet chocolate morsels. Anyways, just stir in whatever toppings you are using until they are covered in dough.
-At this point, you can scoop the cookie dough using an ice cream scoop onto a cookie sheet lined with parchment paper. You will likely need to do this in two batches.
-Put the tray of cookies in the oven for 11-12 minutes or until they have spread out and browned nicely. Do not put multiple trays in the oven at once.
-Once you have determined that your cookies are done, proceed to remove the tray from the oven, but do not disturb the cookies yet! Let them cool in the tray for about 5-7 minutes before removing so that the cookies have time to harden a bit and so that the cookies don't break when you try to hold them.
-Feel free to enjoy with a glass of cold milk or whatever your heart sees fit.
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