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The View's Chocolate Chip Cookies

# Use dark chocolate
# Double the amount of chocolate
# Refrigerate the batter
# Use a heavy baking sheet
# Use parchment paper
# Slightly undercook cookies


For chewy cookies, bake until golden brown but still slightly underdone in the center. The cookies will continue to cook a bit on the hot baking sheets once removed from the oven.

Nonstick vegetable oil spray
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 cup (packed) golden brown sugar
2 large eggs
2 teaspoons vanilla extract
1 12-ounce package semisweet chocolate chips

Preheat oven to 325°F. Spray large baking sheet with nonstick spray. Whisk flour, baking soda and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Add sugar and brown sugar; beat until well blended. Add eggs and vanilla; beat until mixture is creamy and well blended. Gradually add flour mixture, beating just until blended. Stir in chocolate chips.

Working in batches, drop dough by generously mounded tablespoonfuls onto prepared baking sheet, spacing 3 inches apart. Bake cookies until pale brown, about 15 minutes. Cool slightly on sheet. Transfer cookies to racks; cool completely. (Can be prepared 2 days ahead. Store airtight at room temperature.)


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Who am I?

My name is Anna.
I am a HUGE lover of Chocolate.
I eat it, I research it, and I live by it.

By day I am a dietician, ironically as it may seem.
By night, I am obsessed with the various aspects related to chocolate.

A Day Without Chocolate is like a day without Sunshine.


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