Don’t make these cookies…unless you are prepared to eat the whole batch!

Don’t make these cookies…unless you are prepared to eat the whole batch!

Tis the Season and all that. The season for baking cookies. I know many of you probably have your old family favorites and don’t want to see another cookie recipe about now, but what can I say? I baked these little Butter Chocolate Chip cookies yesterday for a playdate I was hosting at my house and well I had to share with you.

The recipe comes from Heidi Krahling who owns Insalata’s restaurant here in Marin. Her cookbook is one of my favorite’s in my collection. It also has my all time favorite regular chocolate chip cookie recipe, but that’s another blog.

These aren’t holiday cookies but they could easily be tweaked.The recipe is so simple. You could easily toast and finely chop some hazelnuts for instance and add those instead of the choc chips and then you would have more of a holiday type cookie.

The recipe makes 36 cookies and trust me on this, you will have a hard time not eating all 36 cookies in 1 day!!

Nonnie’s Cookies
8 oz unsalted butter, softened ( I used Plugra)
3/4 cup powdered sugar
1 tsp vanilla extract
1 3/4 cups unbleached all purpose flour, sifted
Pinch of kosher salt
6 oz semi sweet choc chips
Extra powdered sugar for dusting

Preheat oven to 375 degrees

In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter and sugar on medium speed until light, fluffy and pale yellow in color, about 4 minutes. Add the vanilla extract, beat to combine. Add the flour and salt; mix on low speed until just combined, do not over mix. Stir in the choc chips.

Using a teaspoon, drop spoonfuls of the dough, about 2 inches apart, onto an ungreased cookie sheet. Bake until the edges are just beginning to brown, about 10-12 minutes. Transfer to a wire rack to cool and dust immediately with powdered sugar.
Store in an airtight container for up to 1 week.

Makes 36 cookies.

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