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This is the best
chocolate chip recipe we've tried...
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2 cups |
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flour |
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½ tsp |
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baking soda |
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½ tsp |
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salt |
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¾ cup |
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unsalted
butter, melted |
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1 cup |
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packed brown
sugar |
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½ cup |
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granulated
sugar |
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1 Tbs |
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vanilla
extract |
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1 large |
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egg |
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1 large |
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egg yolk |
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5 ounces |
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bittersweet
chocolate, chopped coarsely |
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5 ounces |
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white
chocolate, chopped coarsely |
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1 |
Preheat oven to
325°F. Line cookie sheets with parchment paper (or spray
with nonstick spray). |
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2 |
In a medium bowl,
sift flour, baking soda and salt. Set aside. |
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3 |
In a separate bowl,
cream melted butter and sugars until well mixed. Beat in
vanilla and eggs until light and creamy. Mix in dry
ingredients until just blended. Stir in chocolate with a
firm spoon. |
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4 |
Drop cookie dough
onto cookie sheets with small ice cream scooper or
Tablespoon. Be sure to leave room for them to spread
(about 2 inches apart). |
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5 |
Bake 12 to 15
minutes, or until edges are lightly browned. Cool on
baking sheets for a few minutes before transferring to
wire racks to cool completely. |
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Yield: 3 to 4 dozen |
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Cooking Tips |
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*You may substitute 2 cups
of semisweet chocolate chips for the chopped chocolate, if
desired. |
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**If you don't care for
white chocolate, use all bittersweet. |
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***These cookie freeze well.
Just drop onto cookie sheets with ice cream scooper or rounded
Tablespoon. Place cookie sheet directly into freezer. Remove
when frozen solid and transfer to freezer ziploc baggies. When
ready to bake, just follow baking instructions. They are just as
good as when baked fresh. |