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Recipe: Big Chocolate Chip Cookie
Similar Categories: Big, Chocolate, Chip, Cookie
Big Chocolate Chip Cookie
Cleverchef - Excerpted from Emeril's There's a Chef in My Soup. This
recipe can be prepared in advance.
2-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 large whole egg, cracked into a small cup or saucer
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chip
1/2 cup white chocolate chips
1 cup chopped, toasted walnuts, (optional)
Preheat the oven to 350 degrees F. Sift together the flour, baking powder,
baking soda, and salt into a medium bowl and set aside. Place the butter,
granulated sugar, and light brown sugar in the bowl of an electric mixer and
cream the ingredients on high speed. Scrape down the sides of the bowl with a
rubber spatula. Add the vanilla and egg and mix on medium speed. Add the
flour mixture and mix on low speed just until batter is stiff -don't overdo
it! Turn off the mixer and, using a large spoon or plastic spatula, fold in
the chocolate chips and the walnuts, if desired. Using a tablespoon, scoop
about 2 spoonfuls of the dough into a ball and place on a baking sheet.
Repeat with remaining dough, keeping the scoops about 2 inches apart. Using
your fingers or the back of the spoon, press down on each ball of dough to
slightly flatten. You should get about 9 cookies on each sheet. Bake until
golden brown, about 20 minutes. (Depending on the size of your oven, you may
need to do this in batches.) Using oven mitts or pot holders, remove the
cookies from the oven and transfer with a plastic turner to wire racks to
cool. Repeat with the remaining sheets, if necessary.
It's important that you try to make the cookies about the same size, so that
they're all finished baking at the same time! Yields: 27 cookies ]
Cleverchef - Excerpted from Emeril's There's a Chef in My Soup. This
recipe can be prepared in advance.
2-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 large whole egg, cracked into a small cup or saucer
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chip
1/2 cup white chocolate chips
1 cup chopped, toasted walnuts, (optional)
Preheat the oven to 350 degrees F. Sift together the flour, baking powder,
baking soda, and salt into a medium bowl and set aside. Place the butter,
granulated sugar, and light brown sugar in the bowl of an electric mixer and
cream the ingredients on high speed. Scrape down the sides of the bowl with a
rubber spatula. Add the vanilla and egg and mix on medium speed. Add the
flour mixture and mix on low speed just until batter is stiff -don't overdo
it! Turn off the mixer and, using a large spoon or plastic spatula, fold in
the chocolate chips and the walnuts, if desired. Using a tablespoon, scoop
about 2 spoonfuls of the dough into a ball and place on a baking sheet.
Repeat with remaining dough, keeping the scoops about 2 inches apart. Using
your fingers or the back of the spoon, press down on each ball of dough to
slightly flatten. You should get about 9 cookies on each sheet. Bake until
golden brown, about 20 minutes. (Depending on the size of your oven, you may
need to do this in batches.) Using oven mitts or pot holders, remove the
cookies from the oven and transfer with a plastic turner to wire racks to
cool. Repeat with the remaining sheets, if necessary.
It's important that you try to make the cookies about the same size, so that
they're all finished baking at the same time! Yields: 27 cookies ]
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