Dorie Greenspan's Chocolate Chip Cookie

Continuing on with my chocolate chip cookie recipe experiment, I made "My Best Chocolate Chip Cookies" from Dorie Greenspans Baking From My Home to Yours. The recipe only uses 2 cups of flour and higher ratio of granulated sugar to brown sugar. Thus, the cookie is definitely not your chunky type. I omitted the nuts which made them even less chunky. They are crisp on the edges with slightly soft chewy centers. I baked the first couple of batches at 350F for ~12 minutes, rotating mid-way through. Directions says to bake at 375F, but I used a heavy Chicago Metallic cookie sheet which recommends that you lower the baking temperature by 25F. The last couple of batches I baked at 325F for ~13-14 minutes. I liked the later batches better, not so brown around the edges. Not that the crisp edges aren't tasty but I prefer a more chewy cookie. Of the two recipes that I've tried, I like the Levain copycats. Next recipe on the list to try is the Essential Chewy Chocolate Chip Cookie from The King Arthur Flour Cookie Companion. The recipe has vinegar which should be interesting.

My Best Chocolate Chip Cookies
2 C all-purpose flour
1 tsp salt
3/4 tsp baking soda
2 sticks (8 oz) softened unsalted butter
1 C sugar
2/3 C light brown sugar
2 tsp vanilla extract
2 large eggs
12 oz chopped bittersweet chocolate, chocolate chips, or chocolate chunks
1 C finely chopped walnuts or pecans

Preheat the oven to 375F. Line baking sheets with parchment paper.
Whisk together the flour, salt, and baking soda. Set aside.
With a stand mixer or hand mixer, beat the butter for ~1 min until smooth. Add the sugars and beat for 2 mins. Beat in the vanilla. Add the eggs, one at a time and beat for one minute after each egg. Reduce mixer speed, add the flour mixture in 3 additions. Stir in the chocolate chips and nuts. Spoon slightly round tablespoons of dough spaced 2 inches apart onto the cookie sheets. Bake one cook sheet at a time for ~10-12 minutes until the edges are golden brown. Rotate the sheet midway through. Let the cookies rest for one minute then transfer to a cooling rack.