We (J does the cookie baking) got this recipe from an issue of the dearly departed Gourmet magazine. Now the magazine automatically falls open to the crinkled-dough-encrusted page.
Chocolate Chip Cookies, from Gourmet April 2007 (normally I'd link to the recipe, but can't find it)
You will need:
- 2 1/2 sticks (1 1/4 cups) unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup dark brown sugar, packed
- 1 tsp salt
- 1 egg
- 1 tsp vanilla
- 2 cups AP flour
- 2 cups chocolate chips (or white chocolate or peanut butter chips, or nuts, or a combination, go wild, or not)
- in mixer beat together butter sugars and salt until light and fluffy
- add egg and vanilla and beat until combined
- reduce speed and add flour, mix lightly until just combined
- fold in chips. or nuts, or whatever
- refrigerate at least 4 hours, preferably overnight (very important, if you don't, all that tasty butter will melt into one messy sheet-full of dough)
- preheat oven to 375 degrees and line cookie sheets with parchment paper of baking mats
- distribute 2 tbsp mounds of dough evenly on sheets
- bake about 7 minutes then rotate sheet and bake 5-7 minutes more, until edges are golden brown
- cool cookies on wire racks
- Share with a friend
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