Another chocolate cookie to add to the list, and another winner at that! These ones certainly are one of the best tasting cookies I’ve had, and the reason for that would be the heavy load of chocolate chips that are included. The name of the recipe describes it all- I think this is the most chips I’ve ever put in one batch of cookie dough.
I got this recipe from The Essential Chocolate Chip Cookbook. It has some wonderful photos (although I wish it had photos of every recipe) and is much more than just a guide on chocolate chip cookies. Plus, it’s published by Chronicle Books, and lately, I seem to be quite into their books. I love the layout, photos, just about everything with which Chronicle lays out their cookbooks. It probably helps that they’re based out of San Francisco as well :).
Anyway, give these cookies a try! Chocolate chip cookies are the perennial favorite in this household and I’m sure we are not the anomaly. And, make sure you don’t skimp on the chocolate chips! That is what makes this cookie extra special.
Chock-full of Chocolate Chip Cookies, adapted from The Essential Chocolate Chip Cookbook
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup packed brown sugar
6 tablespoons granulated sugar
1 1/2 teaspoons vanilla
4 cups semisweet chocolate chips
Heat the oven to 35o degrees. Sift the flour, baking soda and salt in a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed. Add the egg and vanilla and mix until blended, about 1 minute. On low speed, add the flour mixture, mixing just until incorporated. Mix in the chocolate chips until evenly distributed.
Use a tablespoon to drop heaping spoonfuls of dough onto an ungreased baking sheet, spacing cookies 3 inches apart. Bake the cookies until the edges are lightly browned and the centers are golden, about 11 to 12 minutes. Cool the cookies on the baking sheets for 10 minutes. Use a spatula to transfer the cookies to a wire rack to cool completely.
Makes about 30 cookies.