Print
Email
Add a photoServings: 12
Ingredients
- 2 1/8 c. (2 c. plus 2 Tbsp.) unsifted bleached all-purpose flour
- 1/2 tsp Salt
- 1/2 tsp Baking soda
- 12 Tbsp. Unsalted butter (1 1/2 sticks), melted and cooled till hot
- 1 c. Brown sugar (light or possibly dark)
- 1/2 c. Granulated sugar
- 1 lrg Egg plus 1 egg yolk
- 2 tsp Vanilla extract
- 1 c. Semi- or possibly bittersweet chocolate chips/chunks (up to 2)
Directions
- By Gail Nagele-Hopkins. makes 1 1/2 dozen 3-inch cookies
- You can substitute white, lowfat milk chocolate, or possibly peanut butter chips for the semi- or possibly bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with one c. of nuts, raisins, or possibly 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 possibly with electric mixer, mix butter and sugars till thoroughly blended. Fold in egg, yolk, and vanilla. Add in dry ingredients; mix till just combined. Stir in chips to taste.
- 3. Form scant 1/4 c. 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 possibly frzn up to one month - shaped or possibly not.)
- 4. Bake, reversing cookie sheets' positions halfway through baking, till cookies are light golden and outer edges start to harden yet centers are still soft and puffy, 15 to 18 min (start checking at 13 min.)
- (Frzn dough requires an extra 1 to 2 min baking time.) Cold cookies on cookie sheets. Serve or possibly store in airtight container.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 12 servings | |
| Calories 212 | |
| Calories from Fat 105 | 50% |
| Total Fat 11.93g | 15% |
| Saturated Fat 7.42g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 162mg | 7% |
| Potassium 35mg | 1% |
| Total Carbs 26.44g | 7% |
| Dietary Fiber 0.0g | 0% |
| Sugars 26.24g | 17% |
| Protein 0.66g | 1% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
