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Chocolate Chip Cookies |
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Serves: 15 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chocolate Chip Cookies recipe on the web!!Serving: 2 cookies, makes 2 1/2 dozen This cookie recipe by Peggy Cullen from GOT MILK? THE COOKIE BOOK, is pretty much the perfect chocolate chip cookie: soft, chewy, crisp, and crunchy all at once. Peggy likes to make up the dough and freeze 1 1/2-inch balls in self-sealing bags. She can then bake the dough right out of the freezer for hot chocolate chip cookies anytime. ___ cup unsalted butter (1 stick), at room temperature _ tablespoons granulated sugar _ tablespoons packed light brown sugar ___ teaspoon salt 1 1/2 teaspoons vanilla extract _ large egg _ cup plus 2 tablespoons all-purpose flour ___ teaspoon baking soda _ cup milk chocolate chips or chocolate chunks (6 ounces) _ cup large pecans or walnut pieces, or any nut you prefer (about 4 ounces) 1. Preheat the oven to 375°F. Place an oven rack in the middle of the oven. 2. In a medium bowl, using an electric mixer, beat the butter, sugars, salt, and vanilla until well combined. Beat in the egg. Scrape down the bowl using a rubber spatula, and beat for a few more seconds. 3. In a small bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and mix on low speed just until blended. Combine the chocolate chunks and nuts in a small bowl and stir into the dough. 4. Shape the dough into 1 1/2-inch balls and drop them about 3 inches apart onto ungreased baking sheets. For perfectly uniform cookies, scoop the dough using a 1 1/2-inch-diameter ice-cream scoop, leveling the dough off across the top before dropping onto the baking sheets. Bake for 9 to 12 minutes, or until the edges are golden. Remove from the oven, let sit for 5 minutes, then transfer the cookies to wire racks to cool completely. TO MAKE AHEAD: Prepare through Step 3 up to 3 hours ahead, cover, and refrigerate for up to 2 days, or prepare through Step 4, except for baking, and freeze scoops of dough in self-sealing freezer bags for up to 1 month. After baking, store the cookies in airtight containers for up to 3 days. From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. Erna's Make-In-Your-Sleep Raspberry Rice Pudding Zuni's Café's Chocolate Pot De Crème Chocolate Bread Pudding With Sun-Dried Cherries Apple Crisp With Dried Fruits Buttery Pound Cake Glazed Cinnamon Rolls Mrs. Keller's Gingerbread Poached Pears With Orange Sauce Mile-High Lemon Angel Food Cake With Lemon Glaze Oatmeal-Raisin Cookies Chocolate Chip Cookies S'more Squares Double-Fudge Frosted Brownies *Sweets |
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