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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

The Perfect Chocolate Chip Cookie Recipe

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This recipe for The Perfect Chocolate Chip Cookie is from Good Eats From Grizzly Kitchens, 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:  
1 c. unsalted butter, softened
1 c. granulated sugar
⅓ c. dark brown sugar
2 large eggs
1 tsp. vanilla
2 c. all purpose flour
1 tsp. baking soda
1 tsp. kosher salt
1 bag Trader Joe's chocolate chunks
coarse sea salt for sprinkling
Directions:
Directions:
Preheat oven to 350º. Line two to three rimmed cookie sheets with parchment paper and set aside.

In a large bowl, cream together butter, sugar, brown sugar until smooth. Add eggs until well combined. Beat in the vanilla.

In a medium bowl, mix together the flour, baking soda and kosher salt. Add to the butter mixture and beat on low speed until just combined, scraping down the sides of bowl at least once to ensure all ingredients are mixed together. Stir in ¾ bag of chocolate chunks.

Scoop dough (about two tablespoons) into 20-24 balls on parchment paper-lined cookie sheets. Press a few of the remaining chocolate chunks into the top of each ball and press down gently with the palm of your hand to flatten slightly. Cover with plastic wrap and refrigerate for at least 30 minutes.

Bake for 13-15 minutes (rotating the cookie sheet after eight minutes of baking) or until cookies start to turn golden brown and crisp around the edges but still a little under-baked/doughy in the middle.

Once done, remove from oven and sprinkle each cookie with a pinch of coarse sea salt. Let cookies cool for about 10 minutes before transferring to a cooling rack.

 

 

 

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