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Chocolate Chunk Cookies
 
recipe image
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Servings: 4
From A Passion for Baking by Marcy Goldman. /product/cooking/traditional+cooking/a+passion+for+baking+.do I am posting for safe keeping. I saw the recipe in Dec., 2007 Family Magazine. The recipe states These morsels are tender and wonderfully buttery tasting, with crisp edges, chewy centers, and gooey chocolate. If you want them doubly rich, with molten chocolate chunks studding the cookie landscape, use freshly chopped semisweet chocolate. Large cookies bake up into crinkly, dense, chewy cookies; smaller ones are more delicate and tender-crisp.
Ingredients:
1 cup unsalted butter, softened
1 cup light brown sugar, firmly packed
1/2 cup white sugar
1 1/2 teaspoons pure vanilla extract
2 large eggs
2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3 cups chocolate chips, can use coarsely chopped semisweet chocolate
Directions:
1. Preheat oven to 350 degrees F.
2. Stack 2 baking sheets together and line top sheet with parchment paper. (The author recommends double sheeting when baking cookies so there's a cushion for even baking and no risk of scorched bottoms. ).
3. In a mixer bowl, cream butter and both sugars until very smooth, about 3-4 minutes.
4. Add vanilla and eggs and blend well.
5. Fold in flour, baking soda, and salt and mix well, about 2 to 3 minutes.
6. Fold in chocolate chips.
7. For each cookie, scoop 2-3 tablespoons of dough and place on prepared baking sheets, spacing 2 inches apart.
8. Bake 10-13 minutes for smaller cookies OR 14-18 minutes for large ones.
9. Cookies are done when they are just browned around the edges, are beginning to color on top, and seem dry to the touch.
10. Let cool on the baking sheets.
By RecipeOfHealth.com