Big League Chocolate Chip Cookies

These cookies are too good to be true.  They are crispy on the outside and have melted chocolate in them.  This recipe is from The Best of Better Baking.com, a book by Marcy Goldman and Yvan Huneault.  They make about 1 1/2 dozen large cookies.  Enjoy!

The ingredients that are needed:

  • 1 cup (8 ounces) of unsalted butter, melted and slightly cooled
  • 1 3/4 cups firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups plus 2 tablespoons of all-purposed flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3 cups semisweet chocolate chips

The directions to follow:

  • Stack 2 baking sheets together and line the tip one with parchment paper.  Line a third baking sheet with parchment paper.  Set aside.
  • In a large bowl or the bowl of an electric mixer fitted with the paddle attachment, cream the butters and both sugars until fluffy.  Stir in the eggs and vanilla.
  • In a medium bowl, combine the flour, baking soda, and salt.  Whisk to blend.  Stir into the wet ingredients.  Stir in the chocolate chips.
  • Let the batter rest for 20 minutes or cover and refrigerate for 1 hour.
  • Preheat the oven to 375 F.  For each cookie, spoon out about 4 tablespoons of dough and, using wet hands, round the dough into a ball a tad larger than a golf ball.  Place on the prepared baking sheet, spacing the balls 2 1/2 inches apart.
  • Place the doubled sheet on the bottom shelf of the oven and the single sheet on the middle shelf.  Remove from the oven and let cool on the baking sheet for 10 minutes, then transfer to a wire rack and let cool completely.

For puffy and wrinkled cookies: Preheat the oven to 375 F.  Use slightly cold or chilled balls of dough.  Bake only a single sheet, not double-stacked sheets, on the upper shelf of the oven.  Bake for 9 to 12 minutes, or until just set.  After removing the cookies from the oven, briskly slam the sheet on the counter to deflate the cookies and encourage more wrinkling.

For smaller cookies:  Use only 2 tablespoons of dough to form each cookie, and space the balls about 2 inches apart.  Bake as directed.

Thank you for reading my blog!  I hope you enjoyed the chocolate chip cookies.  I have attached a link to another way to make chocolate chip cookies.  Happy blogging!

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