Sunday, May 15, 2011

Emily's Chocolate Chip Cookies

These are my friend Emily's famous cookies! How could they not be amazing with that much butter in them?!?! According to Emily, the trick to making them perfect, is to use COLD butter, DARK brown sugar, and not overbeat the dough.

Emily's Chocolate Chip Cookies
-Emily W.-

1 lb. unsalted butter, very cold and cut into small pieces
2 ½ c. sugar
2 c. packed dark brown sugar
2 T. vanilla
3 eggs
6 c. flour
1 ½ tsp. salt
1 ½ T. baking soda
24 oz. semi-sweet chocolate chips

Preheat oven to 350 degrees.

Cream butter, sugars, vanilla and eggs. Add flour, salt and baking soda and mix until just combined. Stir in extra ingredients. Dough should be very firm and should easily fall away from the sides of the bowl. Pack dough tightly into an ice cream scooper and bake on ungreased sheets for 12 min. or until just golden brown.

Note: For a half batch use 2 eggs.

Yields: 6 dozen
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