Chocolate Chip Cookies: Preheat your oven to
350 degrees F (180 degrees C). Line two baking
sheets with parchment paper.
Melt the chocolate in a stainless steel bowl placed over a saucepan
of simmering water. Remove from heat and set aside to cool to room temperature.
In a separate
bowl, whisk the flour with the baking soda and salt.
In the bowl of your electric mixer
(or with a hand mixer), beat the butter and sugars until
light and fluffy (2-3 minutes). Scrape down the sides of the bowl as needed. Add
the melted chocolate and beat until well incorporated. Add the eggs, one at a
time, beating well after each addition. Then beat in the vanilla extract. Add
the flour mixture and chocolate chips and mix until incorporated. If you find the batter
too soft to form into cookies, cover and refrigerate until firm.
For large cookies,
use about 1/4 cup (60 ml) (or 60 grams) of batter for each cookie. Place six
each baking sheet. With lightly moistened fingers, gently flatten each ball of dough into
a 2 inch (5 cm) diameter cookie. Bake the cookies for about 14 - 16 minutes,
rotating the baking sheet front to back about half way through the baking time. The cookies are done
when they are just set around the edges but still quite soft in the center. Remove
from oven and let the cookies cool for about five minutes on the baking sheet
before transferring them to a wire rack to finish cooling.
Makes about 20 - 4
inch (10 cm) cookies.
View comments on this recipe on YouTube
Chocolate Chocolate Chip
ounces (240 grams) semi sweet chocolate, chopped into small
2 cups (260 grams) all
(5 grams) baking soda
1/2 teaspoon salt
1 cup (226 grams) unsalted
butter, at room temperature
1/2 cup (105 grams)
firmly packed light brown
1/2 cup (100 grams) white granulated
2 large eggs,
at room temperature
1 1/2 teaspoons pure vanilla extract
cup (170 grams) semi sweet, bittersweet, milk and/or white chocolate chips