0 (0)

Category: Desserts

Commercial-Style Chocolate Chip Cookies

"I'm for a bulging cookie jar." --James Beard * Cookies: Images of idle school lunch moments, legs in knee-socks swinging under the table, moving in tandem with the munching above. Cookies hastily crammed in pockets while racing out to the ... Read more

Total time: 1 hour | Makes 30 cookies
Note: These are just great cookies--oversized, thick but crisp outer edges with densely chewy centers. Best of all, they feature wonderful crackly tops and look like they were plucked out of a general store cookie jar. You can also make them smaller, but these large versions--about 3 inches in diameter--are dynamite. For a lighter, even more commercial-style texture, substitute 1/4 cup golden Crisco to replace 1/4 cup of the butter.
  • 1 cup (2 sticks) butter
  • 1 cup light brown sugar, packed
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 to 3 cups chocolate chips

Step 1Cream butter with brown and granulated sugars until well blended. Stir in vanilla and egg. Fold in flour, baking soda, salt and last, chocolate chips.

Step 2Form dough into rounds slightly larger than golf balls and place 2 inches apart on baking sheets lined with parchment paper.

Step 3Bake at 350 degrees until just light brown around edges, 14 to 16 minutes (overbaking will make cookies hard). Cool on racks; cookies will crisp as they cool.

Each cookie:
218 calories; 88 mg sodium; 24 mg cholesterol; 10 grams fat; 21 grams carbohydrates; 1 gram protein; 0.03 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Apricot purée
Golden Lamb Inn's old-fashioned coconut pie
Sicilian rum cake (Cassata)
Bavarian Cream