Thursday, May 28, 2009

Chocolate Chip Cookies

I love crunchy,crisp cookies. I made some today with this recipe. The key was flattening the cookie dough mounds with my palm.
Also, i used aluminum foil instead of parchment or wax paper.

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 sticks (1 cup) unsalted butter, melted and cooled slightly
  • 1 1/2 cups packed light brown sugar
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla
  • 2 1/2 cups semisweet chocolate chips (16 ounces)


Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.

Whisk together flour, baking soda, and salt in a small bowl.

Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.

Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.

Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.


  1. I, too, have chocolate chip cookies waiting to tempt me. But I'm trying to avoid them so I can lose a pound or two. Your cookie photo bgs me to race to the pantry and dig into mine! Oy!

  2. That typo was "begs".. although you could replace it with "taunts" or "lures"....:^)