Wednesday, August 17, 2005
Bill Yosses' Best Chocolate Chip Cookies
Adapted from The New York Times Dessert Cookbook
4 ounces (1 stick) unsalted butter, room temperature
¾ cup granulated sugar
¾ cup light brown sugar
¼ cup unsweetened hazelnut paste or peanut butter (all natural, no oil added) (I used Smucker's Natural PB)
2 large eggs
2 vanilla beans, seeds scraped out (I used 1 teaspoon vanilla extract)
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
12 ounces chocolate chips or chopped chocolate of choice
Cream the butter and sugars in the large bowl of a free standing mixer. Add the nut butter/paste, beating until smooth. Beat in the eggs and the vanilla beans, scraping the bowl as needed.
In another bowl, sift together the flour, baking soda and salt. Gradually add the dry mixture to the wet, and combine at low speed until the dough comes together. Mix in the chocolate. Cover the dough with plastic wrap (or transfer to Tupperware) and chill for at least 30 minutes. (I did not chill the dough and they were terrific.)
Preheat the oven to 375 F. Line baking sheet with parchment paper. Using a tablespoon ice cream scoop, drop heaping tablespoons of the dough onto the cookie sheet.
Bake until lightly browned, 9-13 minutes. Cool the cookie sheets on a cooling rack before removing the cookies.
Makes about 36.
I talked about this recipe HERE.