Food 52 Chocolate Chip Cookies

Food52 Chocolate Chip Cookies
Slightly adapted from Phyllis Grant, posted on Food52 | Yield: 24 cookies

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cup semisweet chocolate chips
1 cup dark chocolate chips (50-70%)
1 ½ cups walnuts, finely chopped (optional)
1 cup (2 sticks) unsalted butter, softened completely to room temperature
1 cup light or dark brown sugar, tightly packed
1/2 cup granulated sugar
2 eggs
2 teaspoons pure vanilla extract
Generous splash of bourbon (optional)

Directions
Preheat oven to 375F. Line baking sheet with parchment paper.

Cream butter, brown sugar, and granulated sugar at medium speed until well-mixed. Scrape down sides and add eggs one at a time, mixing at low speed. Scrape down sides and add vanilla and bourbon, mixing at low speed. Gradually add cinnamon, baking soda, salt, and flour, mixing at low speed until just incorporated. Fold in chocolate chip/nuts by hand.

Roll out generously sized cookie dough balls and place on prepared baking pan, leaving a few inches between each. Bake one tray at a time for best results. Bake for 8 – 10 minutes, keeping a close eye. The cookies are done when the edges look slightly golden/crispy and the middle slightly undercooked. Remove from oven and let cool on cookie rack. Enjoy!

Storage Note: Store baked cookies in air-tight container. If not baking all cookies right away, then portion them out into balls and keep in freezer.
Alternative: For cookie bars, bake in 9 x 11” pan for 25 – 30 minutes, keeping a close eye.