Ultimate Chocolate Cookie Book - Bruce Weinstein [12]
4. Drop high, rounded teaspoonfuls of the dough onto the prepared baking sheet, spacing the mounds about 11/2 inches apart.
5. Bake for about 12 minutes until bumpy and lightly browned. For best results, rotate the baking sheet back to front halfway through the baking process. Cool the cookies for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely. Cool the baking sheet for 5 minutes before making additional batches.
Recommended storage
4 days at room temperature
3 months in the freezer
More Choices!
Banana Cherry Chocolate Chip Cookies: Reduce the chocolate chips to 11/2 cups; stir in 11/2 cups dried cherries with the chips.
Banana Macadamia White Chocolate Chip Cookies: Substitute 11/2 cups chopped unsalted macadamia nuts and 11/2 cups white chocolate chips for the bittersweet chocolate chips.
Banana Nut Chocolate Chip Cookies: Reduce the chocolate chips to 11/2 cups; add 11/2 cups chopped walnuts or pecans with the chips.
Banana White Chocolate Chip Cookies: Substitute 3 cups white chocolate chips for the bittersweet chocolate chips.
Double Banana Chocolate Chip Cookies: Reduce the chocolate chips to 2 cups; stir in 1 cup crushed banana chips with the chips.
Tropical Chocolate Chip Cookies: Substitute rum extract for the vanilla extract. Reduce the chocolate chips to 11/2 cups; add 1 cup chopped dried pineapple and 1/2 cup sweetened shredded coconut with the chips.
BIG SOFT CHOCOLATE COOKIES
Look no further for classic, bake-shop cookies like the ones you find in the big glass jars on the counter.
MAKES ABOUT 20 LARGE COOKIES
3 ounces unsweetened chocolate, chopped
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cool, unsalted butter, cut into small pieces
1/4 cup solid vegetable shortening (2 ounces)
1 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/4 cup milk (regular or low-fat, but not nonfat)
1. Position the rack in the center of the oven. Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat; set aside.
2. Place the chocolate in the top of a double boiler set over about 1 inch of simmering water, placed over medium-high heat. If you don’t have a double boiler, place the chocolate in a medium bowl that fits quite snugly over a medium saucepan with about 1 inch of simmering water in it. Stir with a heat-safe rubber spatula or a wooden spoon until half the chocolate has melted, then remove the top part of the double boiler or the bowl from the heat and continue stirring until all the chocolate has melted. Set aside to cool for 5 minutes.
3. Whisk the flour, baking soda, and salt in a medium bowl until uniform; set aside.
4. Beat the butter and shortening in a large bowl, using an electric mixer at medium speed, until softened and smooth, about 1 minute. Add the brown sugar and granulated sugar; continue beating at medium speed until pale brown, thick, but still somewhat grainy, about 2 more minutes. Beat in the egg and vanilla, then pour in the chocolate all at once and beat until smooth, about 1 minute at medium speed.
5. Using a wooden spoon or a rubber spatula, stir in half the prepared flour mixture just until you can see no white streaks in the batter. Stir in the milk until moderately smooth, then stir in the remainder of the flour just until uniform—there may still be small lumps in the soft, wet batter.
6. Drop by heaping tablespoonfuls onto the prepared baking sheet, spacing the mounds 2 inches apart. Bake for 16 minutes, rotating the sheet once during baking. When done, the cookies will have rounded, bumpy tops. Remove the baking sheet from the oven and press the cookies lightly with a heat-safe spatula or a large serving spoon, flattening them a tad to create smoother, rounded tops. Cool for 2 minutes on the baking sheet, then transfer the cookies to a wire rack to cool completely. Cool the baking sheet for 5 minutes before baking additional batches. Of