Flat-and-Chewy Chocolate Chip Cookies
Source of Recipe
NEW YORK TIMES MAGAZINE - Amanda Hesse
List of Ingredients
2 cups all-purpose flour
1 1/4 teaspoons of baking soda
1 tablespoon kosher salt ( I would use 1 teaspoon of salt)
8 ounces unsalted butter, softened
1 1/2 cups packed light brown sugar
1/4 cup sugar
2 eggs
1 tablespoon vanilla extract
2 cups chopped bittersweet chocolate (chunks and shavings)
2 cups chopped toasted walnuts (optional)
Recipe
1. Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking soda and salt.
2. Cream the butter and sugars together until fluffy, about 3 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate and nuts, if using. Chill the dough.
3. While the dough chills, preheat the oven to 325 degrees. Roll 2 1/2 tablespoon lumps of dough into balls, then place on baking sheet and flatten to 1/2-inch-thick discs spaced 2 inches apart. Bake until the edges are golden brown, 14 to 16 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.
YIELD: 30 COOKIES
|
|
member logon
