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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 Best Chewy Chocolate Chip Cookies Recipe

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This recipe for The Best Chewy Chocolate Chip Cookies is from Wanda's Kitchen, 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:  
1/2 cup sugar
3/4 cup brown sugar, packed
1 teaspoon salt
1/2 cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
4 oz dark chocolate chunk, or your choice
Directions:
Directions:
Whisk together the sugars, salt, and butter in a large bowl until paste forms with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
Sift the flour and baking soda, then fold the mixture with a spatula. Be careful not to overmix, which would cause the gluten in the flour to toughen, resulting in cakier cookies.
Fold in the chocolate chunks, then chill the dough for at least 30 minutes. Chill the dough overnight for a more intense toffee-like flavor and deeper color. The longer the dough rests, the more complex its flavor will be.
Preheat the oven to 350º. Line a baking sheet with parchment paper.
Scoop the dough with an ice cream scoop onto the baking sheet, leaving at least 4 inches between cookies and 2 inches from the edges of the pan.
Bake for 12-15 minutes or until the edges have started to barely brown.
Cool completely before serving.
Personal Notes:
Personal Notes:
I always prefer chewy chocolate chip cookies instead of the cake-like texture.

 

 

 

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