Home Previous Next
Source

Gourmet Magazine, October 2003


Servings/Yield

~27 cookies


Course

Dessert


Rating

MacGourmet downloadDefinitive Chocolate Chip Cookies. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Definitive Chocolate Chip Cookies

Ingredients

  • 3 cups all-purpose flour
  • 1 ½ tsp baking soda
  • 1 ½ tsp salt
  • 2 sticks unsalted butter, melted and slightly cooled
  • 1 ½ cups light brown sugar, packed
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 ½ tsp vanilla
  • 2 ½ cups semi-sweet chocolate chips , (16 oz.)

Method

Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.

Whisk together flour, baking soda, and salt in a small bowl.

Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.

Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.

Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.

Notes

Cooled cookies keep in an airtight container at room temperature 3 days.

Keywords

flour baking soda salt butter brown sugar granulated eggs vanilla chocolate chips