Chocolate chip cookies #6
60 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | Flour |
| 1½ | teaspoon | Baking soda |
| 1½ | teaspoon | Salt |
| 2 | Vanilla beans; split length-wise | |
| 3 | Sticks unsalted butter; softened | |
| 1 | cup | Plus |
| 2 | tablespoons | Firmly packed brown |
| 1 | cup | Plus |
| 2 | tablespoons | Granulated sugar |
| 3 | Eggs | |
| 1½ | teaspoon | Vanilla extract |
| 3 | cups | Semisweet chocolate chips or chunks (1 lb.) |
| 1½ | cup | Chopped walnuts |
Directions
From: Bobb1744@...
Date: Tue, 23 Apr 1996 13:28:43 -0400 Preheat oven to 350F. In a large bowl, sift together flour, baking soda, and salt. Scrape vanilla bean seeds from pods into standing electric mixer, reserving pods for another use if desired, and add butter and sugars, beating until light and fluffy. One at a time, beat in eggs, beating well after each addition, and beat in vanilla extract. Add flour mixture and beat until dough just comes together. Stir in chocolate chips or chunks and walnuts (do not overmix).
Form dough into 1-½ inch balls and arrange about 2 inches apart on parchment-lined baking sheet. Flatten balls slightly with a metal spatula and bake cookies in batches in middle of the oven until golden, 12 to 15 minutes. Tranfer cookies with spatula to racks to cool.
Source: The Chefs Cuisiniers Club of NYC [now closed] - from Gourmet Magazine, June 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
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