my fave chocolate chunk/chip cookies

i think this is it.
but who knows.. i have many many years of baking ahead of me. i might find a new fav afterall..

for now, here is the blue chip choc chip cookie.

Blue Chip Chocolate Chip Cookies

The Great Book of Chocolate

ingredients

1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt
1 1/2 cups (200 grams) semisweet chocolate chips (i made chunk variations by cutting up bars of chocolate. AND make sure you use goood quality here. the chocolate makes all the difference.)
1 cup (130 grams) walnuts or pecans, toasted and chopped

directions

1.Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.
2.Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.
3.Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
4.Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
5.Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack. (the key for soft chewy cookies is to underbake them. i usually leave it in for just 15 minutes or so. but do this according to how your cookies are looking)
5. Store at room temperature in an airtight container for up to 3 days.