Source: Williams & Sonoma Essentials of Baking
Ingredients:
1 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, at room temp
1/2 cup firmly packed golden brown sugar
6 tbsp granulated sugar
1 large egg
1 tsp vanilla extract [essence]
1 cup semisweet [plain] chocolate chips
3/4 cup white chocolate chips
3/4 cup milk chocolate chips
Directions:
1. Position a rack in the middle of the oven, and preheat to 350 degrees F. Line 2 rimless baking sheets with parchment paper*.
2. In a bowl, sift together the flour, baking soda, and salt. Set aside.
3. In a large bowl, combine the butter, brown sugar, and granulated sugar. Beat on medium speed until smooth. Add the egg and vanilla and beat on low speed until well blended. Slowly add the dry ingredients and beat on low speed just until incorporated. Mix in the chocolate chips.
4. Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the dough 2 inches apart. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
*Baking Tip: I have a baking mat that I love to use. It's from BB&B, basically the same thing as Silpat. I used that on one baking sheet, and parchment paper on another, to see if there was any difference. I would say that there was a slight difference in the baking results, but not much. The main thing that I have found my baking mat to help with is when I forget about my cookies, and leave them in too long. They never burn. The baking mat prevents burning. Trust me, this has been tested more than once. ;)
1 comment:
Call me greedy, but I think I speak for everyone when I say I'd like to see that "Quadruple" idea come to fruition!
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