The Look no Further for a Chocolate-Chip Cookie recipe (if I may say so):
If you love chocolate chip cookies as much as I do then I think you’ll find these ones quite delicious.
There are a few little tricks that help to make them turn out better but most recipes don’t mention them.
*TIPS: For instance, 1) using cold butter instead of at room temperature, 2) Refrigerating the dough for half an hour before baking and 3) putting them on a lower heat for longer than the recipe calls for.
2 1/4 cups (550 ml) all-purpose flour (I use whole wheat all-purpose) 1 tsp (5 ml) baking soda, 1/2 tsp (2ml) salt 1 cup (250 ml) unsalted butter, at room temperature (*see notes above). You can still use room temperature is that’s what most recipes call for but Mrs. Field’s knows better. 1 1/4 cups (300 ml) lightly packed brown sugar 1 egg 1 1/2 tsp. (7 ml) pure vanilla extract 2 cups (500 ml) dark chocolate chips or coarsely chopped dark-chocolate chunks.
Note: I made this recipe before using the coarsely chopped dark chocolate and it was delicious but this time I used a mix of equal amounts of bitter-sweet, milk, semi-sweet and white Ghiradelli chocolate chips. The taste sensation of all the different kinds was SWEET! I recommend using the mix.
Pre-heat oven to 350 (180c) or 300 if you follow suggestions above. Lightly spray a baking sheet with oil. In a medium bowl, use a fork to stir flour with baking soda and salt. In a large bowl, using a wooden spoon or an electric mixer, beat butter with sugar until creamy, about 1 minute. Beat in egg and vanilla. Gradually stir flour mixture into butter mixture, until just combined. Mix in the chocolate chips.
Scoop about 1 Tbsp (15 ml) of dough and place on prepared sheet. Repeat with remaining dough, placing at least 2 in (5 cm) apart. Don’t press down; they will spread as they bake.
Bake in centre of oven until cookies are golden around the edges, from 8 to 10 minutes at 350 and at least 15 if oven is at 300. Also depends on what size cookie you want – just check on them. Remove from sheet to a heatproof surface and leave for 2 min. Then remove the cookies to a rack to cool completely. Cool baking sheet or use another one and repeat with remaining dough.
If making ahead, form dough into a thick disc and wrap well. Refrigerate up to 2 weeks or freeze up to a month. Cookies will keep in a covered container at room temperature for a few days – but I doubt they’ll last that long.
You can make up to 5 dozen if forming them into regular size Tbsps but I prefer the size shown so always put double the amount of dough called for on the sheet. Less is MORE!
Nutrients per cookie (more or less): 1g protein, 5g fat, 12g carbs, 1g fibre, 8mg calcium, 92 calories.