Sherry Yard's iconic chocolate-chip cookies are just the right mix of chewy and crisp, with a bittersweet morsel of chocolate in each bite. They are the cookies anyone who asks you to make chocolate chip cookies are asking for -- the kind of chocolate cookie that demands to be dunked into a glass of ice-cold milk.
Provided by Martha Rose Shulman
Categories dessert
Time 40m
Yield About 4 dozen cookies
Number Of Ingredients 9
Steps:
- Sift together flour and baking soda and set aside. In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of bowl and paddle. Add sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Stop mixer and scrape down sides of bowl and paddle.
- Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl and paddle.
- On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add chocolate chunks and mix in.
- Heat oven to 350 degrees with the rack positioned in the lower third of the oven. Line 2 baking sheets with parchment. Spoon heaping teaspoons of dough 2 inches apart onto baking sheets. If not baking right away, remove small handfuls or spoonfuls of dough from mixer and plop them down on the middle of a sheet of parchment or wax paper, creating a log about 1 1/2 inches wide and 12 inches long. Fold parchment over, creating a sausage. Chill for at least 1 hour, preferably overnight. Using a serrated knife, slice chilled dough into 1/3-inch-thick rounds and place them 2 inches apart, in staggered rows, on parchment-lined sheets and proceed. (Dough will keep nicely, tightly wrapped, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw frozen dough at room temperature for 30 minutes before slicing.)
- Bake one sheet at a time for 12 to 15 minutes, until lightly browned, rotating the baking sheet front to back halfway through. Remove from heat and slide parchment off baking sheet and onto a work surface. Allow cookies to cool for at least 5 minutes before serving, or for at least 20 minutes before storing in an airtight container. They will keep for up to 3 days at room temperature.
Nutrition Facts : @context http, Calories 70, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 28 milligrams, Sugar 6 grams, TransFat 0 grams
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rochelle thundercloud
[email protected]These cookies are a great way to satisfy your sweet tooth without feeling too guilty.
Isabelle Samson
[email protected]I love that this recipe uses brown sugar. It gives the cookies a delicious caramel flavor.
Eric Price
[email protected]These cookies are a classic for a reason. They're always a hit with everyone.
Priyanka Rai
[email protected]These cookies are a great way to use up leftover chocolate chips.
sankit rana
[email protected]These cookies are perfect for a quick and easy dessert. They're also great for packing in lunches or snacks.
Youth Dreammer
[email protected]I made these cookies for a party and they were a huge hit! Everyone loved them.
Winter Wisp
[email protected]These cookies were a disappointment. They were dry and crumbly, and the chocolate chips were hard and chewy. I would not recommend this recipe.
Amnaaftab Amna
[email protected]I've tried many chocolate chip cookie recipes, but this one is by far my favorite. The cookies are always soft and chewy, with the perfect amount of chocolate chips. I highly recommend this recipe!
Aurangzaib khokhar
[email protected]These cookies were really easy to make and they turned out great! I would definitely recommend them to anyone looking for a simple and delicious chocolate chip cookie recipe.
Kim Boleyn
[email protected]These cookies were a bit too dense for my taste. I prefer a lighter, fluffier cookie.
Mary Linda
[email protected]I followed the recipe exactly, but my cookies turned out dry and crumbly. I'm not sure what went wrong.
Olerato Ntikang
[email protected]These cookies were a bit too sweet for my taste, but they were still good. I think I would reduce the amount of sugar next time.
Noor Mohammed
[email protected]I'm not a big fan of chocolate chip cookies, but these were really good. They were soft and chewy, and the chocolate chips were nice and melty. I would definitely make these again.
Bharati Baduwal
[email protected]These cookies are a staple in my household. We make them all the time. They are so good and everyone loves them.
NxT Classy FF
[email protected]I love how easy these cookies are to make. I can always whip up a batch when I'm craving something sweet. And they always turn out delicious.
Agreement Hearty
[email protected]These are the best chocolate chip cookies I've ever had! They are so soft and chewy, and the chocolate chips are perfectly melted. I will definitely be making these again.
Brain Reeders
[email protected]I've made these cookies several times now and they are always a crowd-pleaser. They are so easy to make and they always turn out perfectly. I love that I can use any type of chocolate chips I want.
Tara Sunuwar
[email protected]These chocolate chip cookies were a hit! They were soft, chewy, and had the perfect amount of chocolate chips. I followed the recipe exactly and they turned out great. Thanks for sharing!