Reply to thread

Message

<blockquote data-quote="moreluck" data-source="post: 147342" data-attributes="member: 1246">Great Chocolate Chip Cookies from David Lebovitz&#039;s Great Book of Chocolate 1/2 cup granulated sugar1/2 cup firmly packed light brown sugar8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch (1cm) pieces1 large egg1 teaspoon vanilla extract1/2 teaspoon baking soda1 1/4 cups all-purpose flour1/4 teaspoon salt1 1/2 cups semisweet chocolate chips1 cup walnuts or pecans, toasted and chopped&nbsp;Adjust the oven rack to the top 1/3 of the oven and preheat to 300 degrees . Line three baking sheets with parchment paper.Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.Store at room temperature in an airtight container for up to 3 days.</blockquote>

[QUOTE="moreluck, post: 147342, member: 1246"] [B][U]Great Chocolate Chip Cookies from David Lebovitz's Great Book of Chocolate[/U][/B] 1/2 cup granulated sugar 1/2 cup firmly packed light brown sugar 8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch (1cm) pieces 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1 1/2 cups semisweet chocolate chips 1 cup walnuts or pecans, toasted and chopped Adjust the oven rack to the top 1/3 of the oven and preheat to 300 degrees . Line three baking sheets with parchment paper. Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts. Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets. Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack. Store at room temperature in an airtight container for up to 3 days. [/QUOTE]

Verification