Tuesday, December 21, 2010
Chocolate chips cookies
½ teaspoon salt
½ cup (113g/1 stick) unsalted butter, room temperature
½ cup (88g) packed light brown sugar ** (I reduced to 60g and used molasses)
6 tablespoons (72g) granulated sugar ** (reduced to 60g)
1 large egg
1 teaspoon vanilla extract ** (I omitted this)
4 cups (24 oz/672g) semisweet chocolate chips – I used chips with 70% cocoa solids ** (I used 200g of Van Houten chocolate chips)
Position a rack in the middle of the oven and preheat to 180°C/350°F.
Sift the flour, baking soda and salt into 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. Add the egg and vanilla and mix until blended, about 1 minute. On low speed, add the flour mixture, mixing just until just incorporated. Mix in the chocolate chips until evenly distributed.
Use a tablespoon to drop heaping spoonfuls of dough onto tray
Bake the cookies one sheet at a time until the edges are lightly browned and the centers are golden, about 15 minutes.