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Chocolate Chip Cookies Recipe

   
 

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     Chocolate Chip Cookies

Category   Desserts - Breads
Sub Category   None

Ingredients
1 cups all-purpose flour
teaspoon baking soda
teaspoon salt
pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
cup sugar
cup tightly packed light brown sugar
1 teaspoon vanilla extract
1 large egg, at room temperature, lightly beaten
12-oz bag of bittersweet Ghiardelli chocolate chips
 

Instructions
Sift together the flour, baking soda, and salt into a medium bowl and set aside.
Using either a hand or stand mixer, cream the butter and sugars on a low speed until it's smooth and lump free, about 3 minutes. Stop the mixer and scrape down the sides of the bowl. Add the vanilla and egg and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Stop the machine and scrape down the sides of the bowl. On low speed, add the flour mixture. Beat until just incorporated. Scrape down the sides of the bowl. Add the chocolate chips/chunks and mix until they are just incorporated. If using a hand mixer, use a wooden spoon to stir them in. Once everything is all incorporated, roll the dough out into a log and wrap tightly in plastic wrap. Refrigerate wrapped dough for at least an hour, and preferably 24-36 hours.
Once your dough has cooled and you're ready to bake the cookies, preheat oven to 350. Adjust racks to lower and upper thirds of the oven. Line two baking sheets with parchment paper or Silpats. Spoon the dough using a cookie scooper 2 inches apart onto the prepared baking sheets. (makes about 23 3-inch round cookies)
Bake for 11-13 minutes [its 13 in my oven] or until golden brown around the edges but still soft, almost underdone-looking, in the center. Turn the sheets front to back and switch racks halfway through. Remove the sheet from the oven and carefully slide the parchment or Silpats directly onto a work surface. When cookies are set, remove them to a cooling rack. Wait at least 5 minutes before serving or 20 minutes before storing in an airtight container for up to 3 days at room temperature.


Originally Submitted
3/25/2011





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