Melting the butter is the secret to these chewy chocolate chip cookies. This recipe, developed by free-lancer Catherine Vodrey, is slated to be published in the upcoming "The Old Farmer's Almanac Favorite Cookies."
1 stick unsalted butter
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/3 cup plus 2 tablespoons packed brown sugar
1/2 cup sugar
1 large egg plus 1 large egg yolk
2 1/2 teaspoons pure vanilla extract
1 1/2 cups chocolate chips
Melt butter over low heat and set aside to cool. Put oven racks at top and lower-middle positions. Preheat the oven to 325 degrees. Stir together the flour, baking soda and salt in a small bowl and set aside.
In a large bowl on low speed, beat together the butter and both sugars until thoroughly blended. Beat in egg, egg yolk and vanilla extract. Add dry ingredients and on lowest mixer speed, beat until just combined. Fold in chocolate chips.
Place large scoops of dough (about 2 tablespoons per scoop) onto parchment-covered cookie sheets, doing 8 to 9 scoops per sheet (if you don't have parchment, just grease the cookie sheets lightly -- they will end up slightly more crispy on the bottoms without parchment, but still excellent).
Place one cookie sheet on each oven rack. Bake at 325 degrees for 6 to 8 minutes, then reverse the cookie sheets, putting the one from the top rack on the lower middle rack and vice versa. Bake for another 6 to 8 minutes, or until just barely golden brown and puffed. Remove from heat and allow cookies to cool on cookie sheets for about 10 minutes before removing to wire racks to cool completely. Makes 2 to 2 1/2 dozen 3-inch cookies.
Thursday, December 07, 2000
