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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Thick-and-Gooey Chocolate-Chip Cookies Recipe

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This recipe for Thick-and-Gooey Chocolate-Chip Cookies is from The Brown Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons kosher salt
8 ounces butter, softened
1 ½ cups packed light brown sugar
¼ cup sugar
3 eggs
1 tablespoon vanilla extract
3 cups chopped bittersweet chocolate (chunks and shavings)
Directions:
Directions:
Sift together the flour, baking powder, baking soda and salt.

In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate and walnuts. Chill the dough for at least an hour.

Preheat the oven to 350 degrees.Line two baking sheets with parchment paper or Silpat.

Roll 1/4 -cup lumps of dough into balls, then place on the baking sheet and flatten to 1/2 -inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges turn golden, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.
Number Of Servings:
Number Of Servings:
About 30 cookies
Preparation Time:
Preparation Time:
30 minutes to combine ingredients
Personal Notes:
Personal Notes:
Dough is chilled overnight.

 

 

 

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