Prep 15 mins
Cook 15 mins
From A Passion for Baking by Marcy Goldman. http://www.oxmoorhouse.com/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."
- Preheat oven to 350 degrees F.
- 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.").
- In a mixer bowl, cream butter and both sugars until very smooth, about 3-4 minutes.
- Add vanilla and eggs and blend well.
- Fold in flour, baking soda, and salt and mix well, about 2 to 3 minutes.
- Fold in chocolate chips.
- For each cookie, scoop 2-3 tablespoons of dough and place on prepared baking sheets, spacing 2 inches apart.
- Bake 10-13 minutes for smaller cookies OR 14-18 minutes for large ones.
- Cookies are done when they are just browned around the edges, are beginning to color on top, and seem dry to the touch.
- Let cool on the baking sheets.
Delicious! Made these during spring break with a house full of boys who gobbled them down. Used chocolate chunks, and 1 1/2-2T scoops of dough. I never have burned cookie bottoms so felt OK baking on parchment-lined single baking sheets. These did flatten out quite a bit, resulting in a chewy, buttery, delightful cookie. Thanks for sharing the recipe!