I've made basic chocolate chip cookies before, but this time I went out looking for a new recipe to try. I settled on this one from Martha Stewart and modified it just a bit by using bread flour instead of all purpose and eschewing the nuts.
Chocolate Chunk Cookies
Adapted from a Martha Stewart recipe
2 2/3 cups bread flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, slightly firm and cut into chunks
1 cup packed light-brown sugar (there's dark brown sugar pictures, but rest assured I used light brown sugar)
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2/3 cup sour cream
2 cups semisweet chocolate, chopped (it took both packages, about 16 ounces)
Preheat oven to 350 degrees. Grease a few baking sheets; set aside.
In a medium bowl, whisk together flour, baking soda, and salt; and set aside.
With an electric mixer, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat until combined. Add sour cream, and beat until combined. Add flour mixture; beat until just combined.
Fold in chocolate.
Chill the dough for at least an hour.
Scoop out tablespoons of dough and roll into balls, spacing them evenly on the cookie sheet.
Bake, rotating sheets halfway through, until cookies are golden brown but still soft to the touch, about 17 minutes. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.
So there you go. Who doesn't love chocolate chip cookies? I like this variation, as the bread flour and sour cream make for a more cake-like cookie, while the chocolate chunks make them a bit more interesting with the variety of chocolate amounts throughout the cookie. I've sampled one and enjoyed it. I plan on sampling a few more.