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Chewy Chocolate Cookies – highly adapted from Dorie Greenspan's "Baking: From My Home to Yours"
Yield: approximately 40-45 cookies
2 cups all-purpose flour (or substitute half the amount with white whole wheat flour)
1 teaspoon salt
3/4 teaspoon baking soda
1 cup unsalted butter, at room temperature
1 cup sugar
2/3 cup packed light brown sugar
2 teaspoons pure vanilla extract
2 large eggs
12 ounces 60% Cacao chocolate chips (Dorie's recipe says bittersweet chocolate, chopped into chips or 2 cups store-bought chocolate chips or 2 cups semisweet chocolate chunks)
1 cup finely chopped walnuts or pecans (optional)
Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.
Whisk together the flour(s), salt, and baking soda.
Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes inches Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts
Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls. (For uniform sized cookies use an ice scream scoop – a 1½-inch diameter scoop yields 3-inch cookies.) Bake the cookies- one sheet at a time and rotating the sheet at the midway point- for 10-12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle, and that's just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.
Repeat with the remainder of the dough, cooling the baking sheets between batches.