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2-3/4 cups unbleached all-purpose flour
Adjust the rack in the center of the oven and preheat the oven to 400°F.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. In another medium bowl combine the sugars.
In a large bowl, beat the butter until softened with a hand-held mixer on low speed. Add the sugars and cream on low until well combined. The mixture will look somewhat creamy and a little shaggy. With the mixer still on low, add the eggs and vanilla and mix until incorporated.
With a large rubber spatula, fold in the flour mixture. The dough will be stiff. With the hand-held mixer, beat on low for 5 to 10 seconds to combine. Fold in the chocolate chips and walnuts.
Roll 1 tablespoon of the dough into a ball for each cookie, and place the balls about 1" apart on an ungreased baking sheet. The dough will spread very little when baked.
Bake for 7 to 9 minutes (about 5 minutes for smaller cookies) until just browned around the edges, and pale and slightly soft in the middle. Let the cookies cool on the sheet for 1 minute. Then remove the cookies from the sheet to wire racks to cool completely.
You'll get a crunchy outside and a slightly chewy inside.
Poster's Notes:
Posted by Sue Epstein
Nutritional Info Per Serving: N/A
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
3/4 cup dark brown sugar, packed
1 cup (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
1 cup walnuts, chopped (optional)
Sarah says the number one question for cookies is: How come my chocolate chip cookies are flat and crispy? I wanted them puffy and chewy just like the ones in the ad! Her answer: It's simple: if the recipe is written to make a puffy cookie or a crisp one that's pretty much what you'll get. She explains how you can tell in advance. Puffy equals more flour; chewy equals more eggs, fat and sugar.