I am not a cookie person--give me cake, cake, cake!!!--but I married a cookie person. Not only that, but his mother was a fabulous, top-notch cookie baker. Crap. Almost ten years of trying and not quite getting it right, and finally, Marko liked these. So, these will be my/his cookies from now on; that is, when we're not eating cake. Crispy Chewy Chocolate Chip Cookies
2 cups all-purpose flour, minus 2 Tbl.
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 Tbl. vanilla
1 egg
1 egg yolk
2 cups mixed semi-sweet/milk chocolate chips
1 cup toasted pecans, optional but not if you're baking for a Purves
1. Preheat the oven to 325°F. Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Stir in the chocolate chips and pecans by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Stir in the chocolate chips and pecans by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
1 comment:
I love the comments on your recipe! I will have to try these. David's family cannot get enough nuts, although I could do without them and be completely content. Cake is pretty much the greatest thing ever, seriously. Of course, I wouldn't look the way I do if I discriminated against other deserts, so they are all pretty wonderful :)
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