Thick-And-Gooey Chocolate-Chip Cookies
Seth Price
ingredients
- 2 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp kosher salt
- 8 oz butter, softened
- 1 1/2 cup packed light brown sugar
- 1/4 cup sugar
- 3 eggs
- 1 Tbsp vanilla extract
- 3 cup chopped bittersweet chocolate (chunks and shavings)
- 2 cup chopped walnuts (optional).
directions
- 1
1. Preheat the oven to 350°. Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking powder, baking soda and salt.
- 2
2. 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.
- 3
3. Roll 1/4 -cup 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 turn golden, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack. Makes 30 cookies.
Source: NY Times
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