Chocolate Chip Cookies (chefs Cuisiniers Club)
Author/Submitted by: Gourmet Magazine/Cyberealm
+2 T firmly packed brown
+2 T granulated sugar
Semisweet chocolate chips,
or chunks, 1 lb.
Preheat oven to 350F.
In a large bowl, sift together flour, baking soda, and salt. Scrape
bean seeds from pods into standing electric mixer, reserving pods for
use if desired, and add butter and sugars, beating until light and fluffy.
One at a time, beat in eggs, beating well after each addition, and beat in
vanilla extract. Add flour mixture and beat until dough just comes
Stir in chocolate chips or chunks and walnuts (do not overmix).
Form dough into 1 1/2 inch balls and arrange about 2 inches apart on
parchment-lined baking sheet. Flatten balls slightly with a metal spatula
bake cookies in batches in middle of the oven until golden, 12 to 15
Tranfer cookies with spatula to racks to cool.
Source: The Chefs Cuisiniers Club of NYC [now closed] - from Gourmet
Magazine, June 1995 Typed in MM format by Linda Fields, Cyberealm BBS