Julia'S Chocolate Chip Cookies
- 2 cups plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons (1.5 sticks) unsalted butter, melted and cooled until warm
- 1 cup light or dark brown sugar
- 1/2 cup granulated sugar (or fructose)
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1-1.5 cups semisweet chocolate chips
- 1. Heat oven to 325 and line cookie sheets with parchment paper.
- 2. Whisk flour, baking soda, and salt in medium bowl, set aside.
- 3. Mix melted butter and sugars throughly. Beat in egg, yolk, and vanilla until combined. Add dry ingredients until just combined. Stir in chips to taste.
- 4. Roll scant 1/4 cup into ball (this is where I use the little ice cream scoop). Holding dough ball in fingertips of both hands, pull into two equal halves. Rotate halves 90 degrees, and with jagged surfaces facing up, join halves together at their base, again forming a single ball, being careful not to smooth dough's uneven surface. Place formed dough onto parchment lined cookie sheet, leaving 2.5 inches between balls.
- 5. Bake until cookies are very light golden brown and outer edges start to harden, but centers are still soft and puffy, 15 - 18 minutes. Cool cookies on sheets. When cooled, peel cookies from parchment.
flour, baking soda, salt, unsalted butter, light, sugar, egg, vanilla, chocolate chips
Taken from www.epicurious.com/recipes/member/views/julias-chocolate-chip-cookies-1260201 (may not work)