Moist soft cookies with crunchy edges; the greatest chocolate chip cookies I've ever eaten, and they are from one of my favorite cookbooks ever, The Silver Palate Cookbook.
Hmmm...butter, sugar, chocolate. Let's get baking
Pretty basic ingredients. Brown and white sugar, eggs, flour, baking soda, salt, butter, chocolate chips, and pretend you see vanilla extract.
This was the first time I used the new KitchenAid Beater Blade. Man oh man, does it ever do a great job.
Cream the butter and sugars together,
until light and fluffy.
and vanilla. Mix well. I didn't have to scrape the bowl at all.
Sift the dry ingredients,
and stir in, mixing thoroughly.
Add chocolate chips.
Place dough on prepared pans,
and flatten with the moistened bottom of a glass.
The recipe calls for flattening the dough with moistened fingers, but I was making these for others so I used a glass instead. For family! it's fingers all the way. ;-)
Bake, cool, enjoy.@@@@@ Now You're Cooking! Export Format
Chocolate Chip Cookies
1/2 pound (2 sticks) sweet butter; softened
1 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon Salt
1 1/2 cups semisweet chocolate chips
Preheat oven to 325°F. for giant cookies; 350°F for regular cookies.
Grease a cookie sheet.
Cream butter and both sugars together until light and fluffy. Add eggs and
vanilla and mix well.
Sift dry ingredients together and stir in, mixing thoroughly. Add chocolate
chips to batter, and form cookies according to method for giant cookies.
Bake on the prepared cookie sheet, on the middle rack, for 15 to 17 minutes
for giant cookies; 8 to 10 minutes for regular cookies. Remove from oven
while centers are slightly soft. Cool on the baking sheet for 5 minutes
before transferring cookies to a rack to cool completely.
25 cookies, 5 inches across, or about 80 regular cookies.
Add 1 cup chopped walnuts
Add 1 cup unsalted peanuts
Add 1 cup shredded coconut
Substitute 1 teaspoon mint extract for the vanilla extract.
Giant Cookie method.
Use and average size ice cream scoop for portioning the dough. Drop the ball
onto greased cookie sheet, wet your hand with water, and splat the dough ball
into a 5-inch round.
Notes: The Silver Palate Cookbook
** Exported from Now You're Cooking! v5.84 **
And that's that.