"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

The Perfect Chocolate Cookie Recipe

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This recipe for The Perfect Chocolate Cookie, by , is from The Short Pump Rotary Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gardner Fields
Added: Tuesday, August 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 cups (8 3/4 ounces) unbleached all purpose flour
1/2 teaspoon baking soda
14 tablespoons (1 3/4 sticks unsalted butter
1/2 cup (3 1/2 ounces) granulated sugar
3/4 cup (5 1/4 ounces) packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cup semisweet chocolate chips or chunks
3/4 cup chopped pecans (optional)

Directions:
Directions:
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large 18 x 12 inch baking sheets with parchment paper. Whisk flour and backing soda in medium bowl; set aside.
2. Heat tablespoons butter in 10 inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using a heatproof spatula, transfer browned butter to large heatproof bowl. Stir in remaining 4 tablespoons butter until completely melted.
3. Add both sugars, salt and vanilla to bowl with butter and whisk for 30 seconds. Let mixture stand 3 minutes, then whisk for 30 more seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons. arrange 2 inches apart on prepared baking sheets, eight dough balls per sheet.
5. Bake cookies 1 tray at a time until cookies a re golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 minutes, rotating baking sheets halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Number Of Servings:
Number Of Servings:
16 cookies-one serving for me
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
These stay moist for 3-4 days. If they last that long, find someone to share them with!

 

 

 

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