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Come on, admit ityour favorite chocolate chip cookie is just big hunks of chocolate, barely held together in a tasty, buttery dough. Here 'tis!
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon espresso powder (optional)
1 large egg
1 1/2 cups King Arthur Unbleached All- Purpose Flour
2 cups (12 ounces) semisweet chocolate chunks or bittersweet chocolate buttons
Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets.
Melt the butter in a microwave-safe bowl, add the sugar, and return to the microwave for 30 to 45 seconds, till the mixture is hot to the touch. Cool slightly, and beat in the vanilla, baking powder, salt, espresso powder, and egg. Let cool to lukewarm, then add the flour and chocolate chunks or buttons, stirring briefly, just until well combined.
Drop the dough by tablespoonfuls onto the prepared baking sheets. Bake the cookies for 9 minutes, until they're barely set. Remove them from the oven, and cool right on the pan. Yield: 2 dozen cookies.