Big Chocolate Chip Cookies

From Nancy Baggett’s “The All-American Dessert Book

Ingredients

  • 2 ¼ cups all purpose flour
  • 1 ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¾ tsp salt
  • 2 sticks (16 oz) unsalted butter, cut into chunks
  • 1 cup packed light brown sugar
  • scant 1/3 cup granulated sugar
  • 2 ½ tsp vanilla extract
  • 2 large eggs
  • 2 cups (12 oz) semisweet chocolate morsels or tiny chocolate chips
  • ¾ cup cup chopped walnuts or pecans

Directions

  1. In a medium bowl, thoroughly stir together the flour, baking poweder, baking soda, and salt
  2. In a large microwave safe dish (to be used later for mixing the whole thing), melt the butter just until it melts, 2- 3 min on medium-high.
  3. Using hand or electric mixer, vigorously stir in the sugar and vanilla until smoothly incorporated
  4. Stir in eggs until well blended and the mixture is free of lumps
  5. Stir the by hand in flour mixture just until evenly distributed
  6. Let cool for 10 min
  7. Stir in by hand the chocolate chips and nuts (if using).
  8. Cover and refrigerate until well chilled and firm, at least 3 hours and up to 24 hours.
  9. Position a rack in the upper third of the oven and preheat to 350 F.
  10. If the dough is very stiff, take it out to warm up a little for 10 min.
  11. Grease at least two baking sheets with butter (don’t line it with any aluminum foil)
  12. Use a medium ice cream scoop to scoop up a generous 1 ½ in rounded dough portions (or use a well-greased pair of hands)
  13. Place the balls 3 inches apart on a greased tray, then squish each to about 2 ½ inches wide.
  14. Bake one sheet at a time for 10 – 15 minutes, or until the cookies are golden brown around the edges but still slightly soft and underdone in the center.
  15. If necessary, reverse the sheet from front to back halfway through baking to ensure even browning.
  16. Transfer the sheet to a wire rack, let the cookies stand for 1-2 min to firm up just slightly.
  17. Using a wide spatula, transfer to the rack, let cool completely.
  18. Let the baking sheet cool between batches or the cookies may spread too much.

Notes

  1. Using 1/3 cups of sugar instead of 2/3
  2. Using microwave instead of stove for melting the butter
  3. Can use hand or electricity to do all the stirring and mixing
  4. Cookies can keep for a week in a container, or a month in the freezer.
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