2 1/8 c (2 cups plus 2 tablespoons)
-unsifted bleached
-all-purpose flour
1/2 ts Salt
1/2 ts Baking soda
12 tb Unsalted butter (1 1/2
-sticks), melted and cooled
-until warm
1 c Brown sugar (light or dark)
1/2 c Granulated sugar
1 lg Egg plus 1 egg yolk
2 ts Vanilla extract
1 c Semi- or bittersweet
-chocolate chips/chunks (up
-to 2)
by Gail Nagele-Hopkins. makes 1 1/2 dozen 3-inch cookies
You can substitute white, milk chocolate, or peanut butter chips for the
semi- or bittersweet chips called for in the recipe. In addition to chips,
you can flavor the dough with one cup of nuts, raisins, or shredded
coconut.
1. Heat oven to 325 F. Adjust oven racks to upper- and lower-middle
positions. Mix flour, salt, and baking soda together in medium bowl; set
aside.
2. Either by hand or with electric mixer, mix butter and sugars until
thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients;
mix until just combined. Stir in chips to taste.
3. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips
of both hands, pull into two equal halves. Rotate halves ninety degrees
and, with jagged surfaces exposed, join halves together at their base,
again forming a single cookie, being careful not to smooth dough’s uneven
surface. Place formed dough onto one of two parchment paper-lined
20-by-14- inch lipless cookie sheets, about nine dough balls per sheet.
Smaller cookies sheets can be used, but fewer cookies can be baked at one
time and baking time may need to be adjusted. (The more cookies in the
oven, the longer they will take to bake.) (Dough can be refrigerated up to
2 days or frozen up to one month – shaped or not.)
4. Bake, reversing cookie sheets’ positions halfway through baking, until
cookies are light golden brown and outer edges start to harden yet centers
are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes.)
(Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies
on cookie sheets. Serve or store in airtight container.
Yields
36 Servings