Originally from allrecipes.com
These cookies were the first product to be made in our brand-new convection oven! They were gorgeous in every way…and super super tasty. Funnily enough, they came in very handy in assuaging disgruntled semi-truck drivers, slightly overwhelmed employees, and our trainer/consultant who was…a bit…yes.
May these cookies work magic for you as well! :)
I made these using a large (like…1/4 or 1/3 cup size—I think it was a #30?) ice cream scoop. Note that if you make smaller cookies (as most people will) they will probably not take as long.
Original recipe makes 1 1/2 dozen. Mine made…10 cookies. :)
Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted and then cooled to room temperature
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg, at room temperature
1 egg yolk, at room temperature
2 cups semisweet chocolate chips
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Refrigerate or freeze at this point—if refrigerating, at least several hours!
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
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