Recipe from Simply Sensational Cookies by Nancy Baggett (Wiley, 2012)If you’re one who feels that ready-to-use semisweet chocolate morsels produce perfectly delicious chocolate chip cookies, then use whatever brand of semisweet or bittersweet morsels you like for these crisp-on-the edge, chewy-in-the-middle cookies. If, on the other hand, you prefer chunks of premium chocolate, feel free to substitute chopped chocolate.
In this case, don't use chocolate with a cacao percentage higher than 65 percent or the cookies may flatten too much.
Baking Preliminaries: Position a rack in the middle of the oven; preheat to 350°F. Grease two large baking sheets or coat with nonstick spray; or line them with baking parchment.
- 3⁄4 cup (1 1⁄2 sticks) unsalted butter, cut into chunks
- 2⁄3 cup packed light brown sugar
- 1⁄2 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- Scant 1⁄2 teaspoon salt
- Generous 1⁄4 teaspoon baking soda
- 1 3⁄4 cups unbleached all-purpose white flour, plus more if needed
- 1 1⁄2 to 2 cups (up to one 10- to 11-ounce bag) semisweet or bittersweet chocolate morsels, or substitute 1 1⁄2 to 2 cups chopped (1⁄8- to 1⁄4-inch pieces) semisweet or bittersweet (50 to 65 percent cacao) chocolate bars, disks, or pistoles
In a large microwave-safe bowl with the microwave on 50 percent power, heat the butter until very soft but not completely melted or runny, stopping and stirring every 30 seconds. (Alternatively, warm the butter over medium heat in a medium saucepan, stirring, until softened but not melted or runny. Remove from the heat.) Continue stirring until completely creamy-smooth and cooled to barely warm.
Vigorously stir the sugars into the butter, mashing out any lumps with the back of the spoon and stirring until well blended. Let cool to barely warm. Vigorously stir in the egg, vanilla, salt, and baking soda until the mixture is well blended and smooth. Stir in the fl our just until evenly incorporated. Lightly fold in the chocolate morsels or chunks; excess stirring may cause melting. If the dough is too soft to shape, stir in up to 2 tablespoons more flour to stiff en it slightly. On a sheet of wax paper with greased hands divide the dough into quarters. Then shape each into 6 or 7 balls, spacing 21⁄2 inches apart on the baking sheets. Pat down tops just slightly.
Bake (middle rack) one sheet at a time until lightly tinged with brown and are not quite firm when pressed in the middle, 10 to 13 minutes. Let stand to firm up, about 2 minutes. Using a wide spatula, transfer to wire racks. Cool completely.
Yield: Makes twenty-four to twenty-eight 21⁄2- to 3-inch cookies
Storage: Store these, airtight, for up to 1 week. They can be frozen, airtight, for 3 to 4 weeks.