Good Chocolate Chip Cookies
Makes about 3 dozen
Recipe can be doubled
 

 

2 sticks + 2 T (9 oz) unsalted butter, room temperature

3/4 cup + 1 T (6 oz) granulated sugar

3/4 cup + 1 T (6 oz) light brown sugar

2 eggs, room temperature

1 tsp vanilla extract (for the love of all things holy, please use pure extract, not imitation!)

3 cups (13 oz) all-purpose flour

1/2 tsp salt

1 1/4 tsp baking soda

12 oz bittersweet chocolate, chopped into pea-sized bits

1. Preheat the oven to 375 degrees F. Using a stand mixer or hand-held electric mixer, beat the butter and both sugars on medium speed until smooth and creamy.
2. Add eggs one at a time. Be sure each egg is fully incorporated before adding another egg. Mixture will look soupy and curdled and that’s ok.
3. Stir together the flour, salt and baking soda and add to the butter mixture. Do not mix longer than necessary or your cookies will end up tough. As soon as the dry ingredients disappear into the dough, you’re done.
4. Stir in the chocolate chips.
5. On a parchment lined baking sheet, drop heaping tablespoons spaced 2” apart. (They will spread considerably.)
6. Pop ‘em in the preheated oven for about 12 minutes. When the edges turn golden, they are ready. Don’t mind the very soft centers. They will firm up as they cool.


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URL to original: https://www.pastrypal.com/2009/07/blog-kick-off-with-the-chocolate-chip-cookie/

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