August 02, 2006
Flat and Chewy Chocolate Chip Cookies from Laura Rebecca's Kitchen
My only changes would be less salt. Now don't get me wrong - salt is good in chocolate chip cookies, but not that much salt. It overpowered the rest of the flavors. So, I cut the amount in half. Enjoy!
Flat-and-Chewy Chocolate-Chip Cookies
2 c. all-purpose flour
1 ¼ tsp. baking soda
1/2 Tbsp. salt
8 oz butter, softened
1 ½ c. packed light brown sugar
¼ cup sugar
1 Tbsp. vanilla extract
2 c. chopped bittersweet chocolate
2 c. chopped toasted walnuts (optional- I skipped them)
Preheat the oven to 325-degrees F. Line two baking sheets with parchment paper or Silpat. Sift together the flour, 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.
Roll 2 1/2 -tablespoon 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 are golden brown, 14 to 16 minutes. Let cool slightly on the baking sheet, then transfer to a cooling rack. Makes 30 to 35 cookies. (I make huge cookies, so I got about 15)