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Prep Time: 0 Minutes Cook Time: 11 Minutes |
Ready In: 11 Minutes Servings: 4 |
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From Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book by Judy Rosenberg Ingredients:
2 cups all-purpose flour |
1 tablespoon all-purpose flour |
1 teaspoon baking soda |
3/4 teaspoon salt |
1 cup unsalted butter, at room temperature |
1 cup lightly packed light brown sugar |
1 tablespoon lightly packed light brown sugar |
1/2 cup granulated sugar, plus |
2 tablespoons granulated sugar |
1 teaspoon vanilla extract |
2 large eggs, at room temperature |
1 1/2 cups semi-sweet chocolate chips |
Directions:
1. Preheat the oven to 375°F; line several cookie sheets with parchment paper or grease them lightly with butter or vegetable oil.
2. Sift the flour, baking soda, and salt together into a small bowl and set aside.
3. Using an electric mixer on medium speed, cream the butter, both sugars, and the vanilla together in a medium-size bowl until light and fluffy, 1 1/2 to 2 minutes. Stop the mixer twice to scrape the bowl with a rubber spatula.
4. Add the eggs and beat on medium speed until they are blended, about 30 seconds. Scrape the bowl.
5. Add the dry ingredients and mix on low speed for 15 seconds. Scrape the bowl.
6. Add the chocolate chips and blend until they are mixed in, 5 to 8 seconds.
7. Drop the dough by generously rounded tablespoonfuls (the equivalent of 3 level tablespoons) 2 inches apart onto the prepared cookie sheets.
8. Bake the cookies until the edges are dark golden and the center is light and slightly puffed up, 11 to 12 minutes. Remove the cookies from the oven and allow them to cool on the sheets. These are best eaten the same day they are baked.
9. Note: This dough also works beautifully when it's refrigerated a minimum of 4 hours; it tends to produce a thicker, chewier cookie that is crisp around the edges.
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