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Thick and Chewy Chocolate Chip Cookies Recipe

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This recipe for Thick and Chewy Chocolate Chip Cookies, by , is from The Brazil Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wendell Watson
Added: Monday, February 26, 2007


2 c. plus 2 T. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
12 T. (1 1/2 sticks) unsalted butter, melted and cooled until
1 C. light or dark brown sugar, packed
1/2 C. granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 to 1 1/2 C. semisweet chocolate chips

1. Adjust oven racks to upper- and lower-middle positions and
heat oven to 325 F. Line two large cookie sheets with
parchment paper.
2. Whisk flour, baking soda, and salt together in medium bowl;
set aside.
3. Either by hand or with electric mixer, mix butter and sugars
until thoroughly blended. Beat in egg, yolk, and vanilla until
combined. Add dry ingredients and beat at low speed just
until combined. Stir in chips to taste.
4. Roll scant * cup dough into ball. Holding dough ball in
fingertips of both hands, pull into two equal halves. Rotate
halves 90 degrees and, with jagged surfaces facing up, join
halves together at their base, again forming a single ball, being
careful not to smooth dough's uneven surface. Place formed
dough onto cookie sheet, leaving 2 1/2 inches between each
5. Bake, reversing position of cookie sheets halfway through
baking (from top to bottom and front to back), until cookies
are light golden brown and outer edges start to harden yet
centers are still soft and puffy, 15 to 18 minutes. Cool
cookies on sheets. When cooled, peel cookies from

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Personal Notes:
Personal Notes:
Make sure you follow the directions on how to form the dough,
very important. These are hand down the best cookes....Ever!
(Don't forget the milk and/or espresso).




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