A few months ago I checked this book out from the library and made copies of the recipes that I wanted to try.
I think I have found the world's greatest chocolate chip cookie recipe....seriously. I made them this afternoon to take with us for our trip to Destin, FL this weekend. I'm honestly surprised that Rob & I haven't eaten them all yet. I'm sorry, Nestle Toll House....I will never look at you the same.
Here's the recipe in case you need another reason to go on a diet. Your thighs will hate me.
Chunky Chocolate Chip Cookies
2 1/4 cups unbleached all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 pound (2 sticks) unsalted butter (at room temperature)
3/4 cup + 2 tablespoons granulated sugar
3/4 cup + 2 tablespoons packed dark brown sugar
1 1/2 tsp. pure vanilla extract
2 large eggs
1 cup semisweet chocolate chips or chunks (I used Ghiradelli)
3/4 to 1 cup milk chocolate chips (I used Ghiradelli)
1/2 to 1 cup mini semisweet chocolate chips (I used Nestle Toll House)
-Put the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees
-Whisk together the flour, baking soda, and salt in a medium bowl.
-In a large bowl, beat the butter and both sugars with an electric mixer on medium speed until light and fluffy, 2-3 mins. Scrape down the sides of the bowl. Beat in the vanilla. Add the eggs one at a time, beating well after each addition. On low speed, beat in the flour mixture in two additions. Using a sturdy wooden spoon, stir in all the chocolate chips (this is a workout!).
-Drop the dough by slightly rounded tablespoonfuls onto ungreased baking sheets, spacing the cookies about 2 inches apart. Bake for 10-12 minutes, switching the position of the baking sheets halfway through baking, until the cookies are golden brown around the edges. Let cool on the baking sheets for 1-2 mins, then transfer the cookies to racks to cool completely. Makes about 60 cookies.
I'm not kidding when I say these are worthy of being sold in a bakery. I can't wait to try some more recipes from this book!
