28 Feb The BEST Thick and Gooey Chocolate Chip Cookies
Thank you, New York Times!
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons kosher salt
8 ounces butter, softened
1 ½ cups packed light brown sugar
¼ cup sugar
1 tablespoon vanilla extract
3 cups chopped bittersweet chocolate (chunks and shavings) I use Trader Joe’s 72% bar.
2 cups chopped walnuts (optional)
1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking powder, baking soda and salt.
2. In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate and walnuts. Chill the dough overnight, or 24 hours.
3. Place ¼ cup dollops on the baking sheet and flatten with a glass to 1/2 -inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges turn golden, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.
Nutritional analysis per serving (approx. 30 cookies), 216 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 18 grams sugars; 2 grams protein; 34 milligrams cholesterol; 193 milligrams sodium