Carolynn's Chocolate-Chip Cookies
Top off a scoop or two of ice cream with one of these gooey chocolate-chip cookies.
- Yield: Makes 30
Source: Martha Stewart Living, July 2003
- 2 cups plus 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter
- 1 cup plus 2 tablespoons firmly packed dark-brown sugar
- 1/2 cup granulated sugar
- 1 large whole egg
- 1 large egg yolk
- 1/2 tablespoon pure vanilla extract
- 1 1/2 cups semisweet chocolate chips
- 1 cup toasted walnuts, broken into large pieces (optional)
In a large bowl, whisk together flour, salt, and baking soda; set aside. In a medium saucepan over medium heat, melt butter. Turn off heat and add both sugars; whisk until combined. Transfer mixture to a medium bowl, and let cool to room temperature.
Whisk egg, egg yolk, and vanilla into butter mixture. Fold in reserved flour mixture until just combined. Fold in chips and nuts. Wrap dough in plastic; refrigerate until firm, about 30 minutes.
Preheat oven to 325 degrees. Using two large spoons, place golf-ball-size mounds of dough 3 inches apart on baking sheets. Bake until cookies are golden brown and the tops no longer look wet, 12 to 14 minutes. Allow cookies to cool on baking sheet 5 minutes; transfer to a wire rack. Let cool completely before serving.