Last week we were healthy — now it’s time to indulge!
I love this recipe for flat and chewy chocolate chip cookies. They are buttery, chewy and a tiny bit salty. Sort of like a great piece of caramel, no?
Add a scoop of softened vanilla ice cream to make an ice cream sandwich and dig in!
Flat-and-Chewy Chocolate-Chip Cookies
Makes Approx. 30 Cookies
2 c. all-purpose flour
1 ¼ tsp. baking soda
1 tsp. salt
8 oz butter, softened
1 ½ c. packed light brown sugar
¼ cup sugar
2 eggs
1 Tbsp. vanilla extract
2 c. chopped high quality milk chocolate
2 c. chopped toasted walnuts (optional- I skipped them)
1. Preheat the oven to 325-degrees F. Line two baking sheets with parchment paper or Silpat. Sift together the flour, 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.
3. Roll 2 1/2 -tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/2 -inch-thick disks spaced 2 inches apart. Chill the dough between batches.
4. Bake until the edges are golden brown, 14 to 16 minutes. Let cool slightly on the baking sheet, then transfer to a cooling rack. Makes 30 to 35 cookies. (I make badonka cookies, so I got about 15)
