Ingredients
- 1 cup plus 6 tablespoons unbleached all-purpose flour
- 1/2 teaspoon fine salt
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter (1 stick), at room temperature
- 1/2 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 3/4 teaspoon pure vanilla extract
- 6 ounces bittersweet chocolate, finely chopped
Directions
Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper.
Whisk the flour, salt, and baking soda together in a medium bowl, and set aside.
In a large bowl, cream the butter and sugars with a hand held electric mixer, until light and fluffy. Beat in the egg and then the vanilla. Gradually add the dry ingredients to the creamed mixture. Stir in the chopped chocolate.
To form the cookies, scoop level teaspoons of the dough and roll by hand into balls. Place the balls about 2 inches apart on the baking sheets. Flatten the dough slightly with your fingertips. Bake until light brown, about 12 minutes. (If baking 2 sheets at a time, rotate the pans halfway through baking.) Transfer cookies to a rack to cool.
- Copyright 2001 Television Food Network, G.P. All rights reserved
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By lindseyffreitas...
Santa Clara, CA
on January 25, 2008
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These had a cooking time that was WAY too long. They came out ultra thin and crunchy. Not my idea of a yummy chocolate chip cookie.
It would have had a nice flavor had it not been for the terrible hard consistency-even after cutting the cooking time in half!
By clan_armendariz...
San Jose, CA
on February 05, 2005
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THe recipe turned out ok once I made a few modifications. The cook time was way too long, and the first batch was overcooked. And even though I cut the cook time down on the second batch, the were more of a crunchy cookie than a moist , melt in your mouth cookie. Maybe this just isnt the recipe for me.
By jbracken_443046
South Portland, ME
on January 24, 2005
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I have made many chocolate chip cookie recipes and this is by far the best. I don't know why it works so well but it does. Its kind of a pain measuring the right amount of flour but its worth it. They have never flattened out on me, they are always plump and delicious!
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