Ingredients:
• 1/2 cup Sugar
• 3/4 cup Brown Sugar (packaged)
• 1 tsp. Salt
• 1/2 cup Unsalted Butter (melted)
• 1 egg
• 1 tsp. Vanilla Extract
• 1 1/4 cup All-Purposed Flour
• 1/2 tsp. Baking Soda
• 4 oz. Milk or Semi-Sweet Chocolate Chunks
• 4 oz. Dark Chocolate Chunks (or your preference)
Directions:
1) In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
2) 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.
3) Sift in the flour and baking soda, the 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).
4) Fold the chocolate chucks, then chill the dough at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex the flavor will be.
5) Preheat the oven to 350°F (180°C). Line a baking sheet with parliament paper.
6) Scoop the dough with an ice cream scoop onto the parliament paper-lined baking sheet leaving at least a 4 inch (10cm) space between cookies and a 2 inch (5cm) space from the edge of the pan so that the cookies can spread evenly.
7) Bake for 12-15 minutes or until the edges have started to barely brown.
8) Cool completely before serving.
9) Enjoy!
Source: the app Tasty
12 cookies
94% would make this again
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Elizabeth's CookBook
Non-FictionAnywhere from holidays to breakfasts, lunches, and dinners to desserts. Enjoy! NOTE: This cookbook is NOT done yet. I will be adding recipes often. This is just starters. So, I will be publishing the categories, but there may not be recipes within t...
