Big Chocolate-Chip Cookies
If you’re a chocolate nut like me, these cookies are the
way to go! They’re chock-full of three different chocolate chips: semisweet
chocolate, milk chocolate, and white chocolate! Oh yeah, baby—I bet you
can’t eat just one!
Yield
About twenty-seven
4-inch cookies
Ingredients
21⁄4 cups flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3⁄4 cup granulated sugar
3⁄4 cup light brown sugar
1 teaspoon vanilla extract
1 large egg, cracked into a small cup or saucer
1⁄2 cup semisweet chocolate chips
1⁄2 cup milk chocolate chips
1⁄2 cup white chocolate chips
1 cup chopped, toasted walnut pieces (optional, see page
233 if using)
Tools
Measuring cups and spoons, medium mixing bowl, electric
mixer, rubber spatula, large spoon or plastic spatula, tablespoon, 3 nonstick
baking sheets, plastic turner, wire racks
Directions
1. Preheat the
oven to 350°F.
2. Sift
together the flour, baking powder, baking soda, and salt into a medium bowl and
set aside.
3. Place the
butter, granulated sugar, and light brown sugar in the bowl of an electric mixer
and cream the ingredients on high speed (page 24). Scrape down the sides of the
bowl with a rubber spatula.
4. Add the
vanilla and egg and mix on medium speed.
5. Add the
flour mixture and mix on low speed just until batter is stiff—don’t overdo
it!
6. Turn off
the mixer and, using a large spoon or plastic spatula, fold in the chocolate
chips and the walnuts, if desired (see page 24).
7. Using a
tablespoon, scoop about 2 spoonfuls of the dough into a ball and place on a
baking sheet. Repeat with remaining dough, keeping the scoops about 2 inches
apart. Using your fingers or the back of the spoon, press down on each ball of
dough to slightly flatten. You should get about
9 cookies on each sheet.
8. Bake until
golden brown, about 20 minutes. (Depending on the size of your oven, you may
need to do this in batches.)
9. Using oven
mitts or pot holders, remove the cookies from the oven and transfer with a
plastic turner to wire racks to cool. Repeat with the remaining sheets, if
necessary.
It’s important that you try to make the cookies about the
same size, so that they’re all finished baking at the same time!
Be careful handling the hot baking
sheets!
owned by Emeril's Food of Love
Productions, LLC. COPYRIGHT ©2001. ALL RIGHTS RESERVED.