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Soft Batch Chocolate Chip Cookies by the Dozen
Author/Submitted by: from _Cookies by the Dozen_ by Dolores Kostelni
Servings: 13
Categories:
Chocolate
/
Cookies
/
Desserts
Ingredients: 3/4
cup
unbleached flour 2
teaspoons
unbleached flour 1/4
teaspoon
baking soda 1
pinch
salt 1/4
cup
unsalted butter,
softened
1
teaspoon
unsalted butter,
softened
1/4
cup
granulated sugar 1/4
cup
packed brown sugar 1
large
egg yolk 1
teaspoon
vanilla extract 1/4
teaspoon
water 1/2
cup
semisweet chocolate chips 3
tablespoons
semisweet chocolate chips
Directions:
Preheat oven to 400x.
Make sure the oven rack is in the highest position.
Combine the flour, baking soda and salt in a bowl and set aside.
With mixer on low speed, combine the butter with white and brown sugars,
egg
yolk, vanilla extract and water. Increase the speed to high and beat
until
thoroughly mixed and light.
With a spoon, combine the creamed mixture with the dry ingredients. The
batter may appear crumbly, but it will come together. Stir in the
chocolate
chips.
Using a heaping tablespoon as a guide, make 13 evenly sized balls and
place
2" apart onto a cookie sheet.
Put the cookie sheet in the oven and immediately decrease the temperature
to
350x. Bake for 5 minutes, then reverse the pan so that the back cookies
are
now in the front.
Increase the temperature to 375x. Bake for 4-5 minutes longer; the
cookies
will appear golden brown with small pale centers. Cookies will complete
cooking as they cool on the pan. This technique produces chewier cookies.
Cool the cookies on the pan for 2 minutes; remove to a rack to cool
completely.
Yields a baker's dozen.
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