Friday, April 13, 2012

3-Star Chocolate Chip Cookies

2 cups firmly packed light brown sugar
1 cup unsalted butter, softened at room temperature
1 T vanilla extract
2 large eggs
2 1/2 cups flour, unsifted
1 teaspoon salt
1 teaspoon baking powder
3 cups semisweet or other dark chocolate bars, chopped into chunks

Optional: 4 cups of coarsely chopped walnuts

Preparing the cookies:
Beat sugar, butter and vanilla in a large bowl until light and fluffy. Beat in eggs until well blended. Add flour, salt and baking powder. Beat just until mixed. Stir in chocolate chunks and walnuts, if using. Wrap the dough in plastic wrap and refrigerate at least 24 hours. This enhances the flavor significantly. [The dough can also be freezed for up to a couple of weeks, either in a large ball or after scooping out the individual cookies.]

Preheat oven to 375 degrees F. Drop cookie dough by 1/3 to 1/2 cup balls onto parchment-lined baking sheets, leaving plenty of space in between. For larger, flatter cookies, use the bottom of a glass) to flatten each cookie slightly. Bake until golden brown, about 15 minutes. [The cookies continue to cook a bit after you take them out of the oven.]

Cool on the baking sheet 2 minutes and then transfer to a wire rack. Cool completely.


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