Chocolate Chip Cookies
Although exploring the nuances of chocolate chip cookies is reason enough to bake, this opportunity should be used to experiment with a cooking stone. Everyone knows how chocolate chip cookies should turn out, see how using a stone improves them!
Chocolate Chip Cookies
Ingredients
- 2 1/2 C Flour
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 1 C Butter
- 3/4 C Sugar
- 3/4 C Brown Sugar
- 1 Tsp Vanilla
- 2 C Chocolate Chips (12 oz bag)
- 1 C Nuts (chopped)
Instructions
- Preheat oven to 375° F. If using a pizza stone as your baking surface put it in the oven PRIOR to preheating.
- In a medium bowl mix the flour, salt, and baking powder. Set aside.
- In a large bowl beat the butter, sugar, brown sugar, and vanilla with an electric mixer. Beat until well mixed and mixture becomes crumbly.
- Add eggs to the mixture and continue beating until combined.
- Add the flour mixture in several additions, beating well between each.
- Incorporate chocolate chips and nuts into the batter with a wooden spoon.
- Remove the pizza stone from the oven (or use a baking sheet) and dot with 1/2 – 1 tablespoon scoops of batter.
- Bake for 10-12 minutes. Use the first batch to modify the cooking time to fit your preferences/location. Finished cookies will stiffen as they cool.
- Cool on wire rack. Repeat steps 7-9 as necessary.
Notes
Source: 1993, Hurry-Up Cookie Recipes, Publications International, Ltd., Lincolnwood, 96 p. (Modified)
These cookies are difficult to handle right out of the oven, but harden as they cool. If chewier cookies are preferred, add one or two additional egg yolks to the batter (at step 4). In recipes like this the purpose of egg yolk is to add moisture.
This is a delicious and robust recipe that lends itself well to modification. Using a cooking stone produces an evenly-cooked cookie, and can add subtle flavors as the stone is used.
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