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Big Chocolate-Chip Cookies
from
Emeril's There's a Chef in My Soup
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.
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!
Click here
for more Holiday recipes and tips from Chef Emeril.
EMERILS.COM is a registered trademark owned by Emeril's Food of Love
Productions, LLC. COPYRIGHT ©2001. ALL RIGHTS RESERVED.
More Recipes from Emeril at Momscape.com
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