Four Inch Chocolate Chip Cookies
David Leite printed this recipe.
It is a great big chocolate chip cookie.
What can be better????
A big glass of milk to go with it.
I changed it just a little because I used what I had .
Two cups of cake flour
1 2/3 cups all purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoon baking powder
1 1/2 teaspoon salt
2 1/2 sticks unsalted butter
1 1/2 cups brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
1 1/4 pounds bittersweet dark chocolate
Sea salt for sprinkling on top of the cookie
Sift the flours, baking powder, baking soda and salt together.
Cream the butter with the brown and white sugar until light and fluffy.
Add the eggs, one at a time.
Add the vanilla
Add the flour mixture and mix till flour is worked into the batter
Add the chocolate chips
Wrap the dough and refrigerate overnight
Preheat the oven to 350 degrees.
Form the dough into a nice size golf ball or a little bigger
Dip the top into the sea salt
Only put six cookies on the cookie sheet at one time.
Start checking the cookies at 12 minutes because they did cook fast.
My first batch cooked 18 minutes and that was too long.
The next batch cooked for 15 minutes and that was fine
I like my cookies on the light side so you can cook them a little longer if you like.
Cool on a cooling rack and then store in a air tight container.
They will not last long.
Thank you Mr. Leite.
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