Here’s a delightful cookie recipe in the style of Barefoot Contessa: simple, elegant, and full of flavor. Imagine making these on a cozy afternoon, with a little jazz playing in the background and a warm cup of tea ready for when they come out of the oven. Let’s get started:
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp sea salt (don’t skip this; it brings out the sweetness!)
- 1 cup unsalted butter, at room temperature (I like to use European butter for extra richness)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract (use the good stuff, it makes all the difference)
- 2 cups semisweet chocolate chips (or a mix of semi-sweet and milk chocolate, if you’re feeling adventurous)
- 1 cup chopped walnuts (optional, but it adds a lovely crunch)
Instructions:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper, or use a silicone baking mat if you have one.
- Mix dry ingredients. In a medium bowl, whisk together the flour, baking soda, and sea salt. Set it aside for now.
- Cream the butter and sugars. In the bowl of a stand mixer (or with an electric hand mixer), cream together the softened butter, brown sugar, and granulated sugar on medium-high speed until it’s light and fluffy—about 3-4 minutes. Don’t rush this step; the texture of your cookies will be so much better if you take your time.
- Add eggs and vanilla. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract, and mix until combined.
- Combine wet and dry ingredients. With the mixer on low speed, gradually add the dry ingredients into the butter-sugar mixture. Mix just until combined—you don’t want to overmix. Scrape down the sides of the bowl to make sure everything is evenly incorporated.
- Stir in the chocolate chips and walnuts. Using a spatula or spoon, gently fold in the chocolate chips and chopped walnuts. The dough will be thick and delicious.
- Scoop and bake. Use a tablespoon or a cookie scoop to form dough balls and place them about 2 inches apart on the prepared baking sheets. The cookies will spread out as they bake, so give them some space.
- Bake until golden. Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set. (If you like them a little gooey in the center, take them out closer to 10 minutes.)
- Cool on the sheets. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Pro Tip: For a slightly extra special touch, sprinkle a tiny bit of sea salt on top of each cookie before baking. The salty-sweet combo is irresistible!
Enjoy: These cookies are perfect with a glass of milk or, if you’re feeling fancy, a cup of hot tea. Share them with friends, or keep them all to yourself. Either way, they’ll be a hit.
There you go! These cookies are rich, buttery, and full of the perfect balance of chocolatey goodness. Let me know how they turn out!
