Ducky made an amazing batch of chocolate chip cookies for my babyshower this weekend. They were so good that they were one of the few desserts that was almost gone at the end of the evening (there were only 4 left!).
Below is the recipe she used. I can't wait to try making these myself!
6 tablespoons butter -- softened but still cool
3/4 cup firmly packed dark brown sugar
1/2 cup plus 1 tablespoon granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon kosher salt
1 1/4 cups all-purpose flour plus 3 tablespoons
1/2 teaspoon baking soda
1/4 teaspoon baking powder
8 ounces bittersweet chocolate, chopped the size of chocolate chips, or bittersweet chocolate chips -- about 1 1/2 cups
Instructions: (Makes 3 Dozen Cookies)
1) In a large bowl using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not over mixed.
2) Add the egg, vanilla, and salt and stir until just combines.
3) Sift in the flour, baking soda, and baking powder and stir gently just until combined.
4) Add the chocolate and stir just until evenly distributed throughout the dough.
5) Cover and refrigerate for 30 minutes.
6) Position the racks in the upper and lower third of the oven and preheat the oven to 350 F.
7) Line 2 baking sheets with parchment paper.
8) Scoop up 1 inch balls of dough with a spoon or mini scoop and set them 2 inches apart on the prepared pans.
9) Bake the cookies, rotating the pans after 7 to 9 minutes, for 13 to 17 minutes, or until the cookies are golden brown. If you like a very soft cookie, bake them for 13 minutes. If you like a crisp cookie, Bake for 17 minutes. Transfer to racks and let cool.
10) Hide some so that they aren't all gone before you get to taste them.