Ingredients: |
Ingredients: 2 1/2 sticks unsalted butter, softened
1 1/2 cups packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
3 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 cups semisweet chocolate chips;or 12 ounces good-quality dark chocolate, broken into pieces
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Directions: |
Directions:1. Position your oven racks so that one is in the center, and preheat the oven to 350 degrees.
2. Cream the butter and sugar together in a big bowl, using the whisk attachment of an electric mixer on high speed until they are fluffy and light lemon-yellow in color, about 5 mins. With the mixer on low speed, beat in the eggs one at a time.
3. In a separate, medium-size bowl, whisk the flour, baking soda, and salt together. Gradually add this to wet ingredients, using the paddle attachment of your mixer on low speed until no flour is visible. Then stir in the chocolate chips.
4. To make big cookies, use a 1/3 cup measuring cup or your hand (eyeballing for size) to scoop out the dough. Roll the dough for each cookie between hands into a ball. Have some flour handy to dust your hands in case the dough is too sticky to work with. Place the balls on your baking sheet, leaving 2 inches between them, and flatten each with the heel of your hand until it is about 4 inches in diameter. To make smaller cookies, use a teaspoon to scoop up the dough and your finger to scrape it onto the baking sheet. Drop the cookies 1 1/2 inches apart-no flattening necessary.
5. Place the baking sheet on the center rack in the oven, and bake the cookies for 18-20 minutes (10-12 minutes for smaller cookies), or until the cookie centers no longer have the shiny look of raw dough.
6. Remove the baking sheet from the oven, and place on a wire rack to cool slightly. Lift the baking sheet off the rack, and use a metal spatula to lift the cookies off the sheet and onto the rack to cool completely. If you're using parchment paper, there's no need to let the cookies cool on the rack. Slide the paper with the hot cookies off the baking sheet and onto a flat surface to cool.
Makes 18 big cookies (or 54 smaller cookies)
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This recipe for Truly The Best Big Chocolate Chip Cookie is from