What's the perfect chocolate chunk cookie? The answer is in this recipe -- just enough crispiness on the outside to hold the cookie together, with a chewy give on the inside. You can double the batch and save half the dough for later. Form the dough into a log and wrap it tightly in waxed paper (if the dough is too soft to handle, refrigerate rst for about 30 minutes). Then refrigerate the cookie dough log until rm, about 1 hour or up to 1 week. Slice into 1/2-inch (1-cm) rounds and bake or freeze in a resealable plastic bag for up to 2 months. When you make the frozen cookies, add about 2 minutes to the baking time.
Recipe courtesy of "Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals" by Silvana Nardone, copyright 2010. Used by permission of Readers Digest.
|1 cup plus 3 tablespoons Silvana's All-Purpose Flour (or store-bought gluten-free flour)||1/2 cup packed light brown sugar|
|1 teaspoon baking powder||1/4 cup granulated sugar|
|1/2 teaspoon baking soda||1 large egg, at room temperature|
|1/2 teaspoon salt||1 teaspoon pure vanilla extract|
|1/2 cup all-vegetable shortening, at room temperature||1 cup chopped semisweet chocolate chunks|
Preheat the oven to 375°F. Line two baking sheets with parchment paper. In a small bowl, whisk together the our, baking powder, baking soda and salt.
In a large bowl and using a fork, beat together the shortening, brown sugar and granulated sugar until uffy, about 2 minutes. Beat in the egg and vanilla. Gradually mix in the our mixture; stir in the chopped chocolate.
Using a 1 1/2-inch (3.5-cm) scoop or a rounded tablespoon, drop the dough 2 inches (5 cm) apart onto the prepared baking sheets. Bake until golden at the edges, 10 to 12 minutes. Let cool for about 2 minutes. Using a spatula, transfer to a brown paper bag-lined surface or a wire rack to cool.
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