Posted by: Millie 06-20-99 6:19 AM
Soft and Chewy Tollhouse Cookies
1 1/3 cup dark brown sugar - packed firmly
3 tablespoons white granulated sugar
1 cup unsalted butter - melted and cooled
2 large eggs - room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
2 1/4 cups (or 10 oz.) unbleached all-purpose flour
2 1/2 cups semi-sweet Saco chocolate chunks
Non-stick cooking spray
In an electric mixer, on slow speed, mix brown sugar and white sugar with melted butter. Mix well.
Blend in eggs and vanilla. Mixture will seem quite loose. Make sure it is well blended and that no stray ingredients remain in well of mixing bowl.
Fold in salt, baking soda and flour. Blend till all flour has been incorporated. Fold in chocolate chunks.
Preheat oven to 350 F. Line heavy baking sheets with parchment paper. Spray very LIGHTLY with non-stick cooking spray.
Form dough into generous balls - golf ball sized for large cookies, one large tablespoonful of dough for more modest cookies.
Space about 2-3 inches apart on baking sheet. Bake for about 8-9 minutes in upper third of oven. Turn baking sheet ONCE during baking and bake 2-3 minutes more. Do not overbake.
Remove from oven and hit baking sheet firmly on a heat-proof
surface. This will cause cookies to sink and wrinkle further.
Leave on baking sheet for 10 minutes and remove to a wire cooking rack to cool thoroughly.
Makes 2 1/2 dozen.