Old-time chocolate chip crisps

5 dozen

Ingredients

Quantity Ingredient
1⅔ cup Unsifted all-purpose flour
⅓ cup Unsifted cake flour; plus 1/2 teaspoon
1 teaspoon Baking soda
¾ teaspoon Salt
½ pounds Unsalted butter; softened (2 sticks)
1 cup Light brown sugar
⅔ cup Less 1 tablespoon granulated sugar
2 Extra-large eggs
2½ teaspoon Vanilla extract
16 ounces Semi-sweet chocolate chips (2 1/2 cups or 1 12-oz bag plus 1/2 cup)

Directions

Preheat the oven to 375 degrees. Line two cookie sheets with lengths of parchment paper.

Sift together twice the all-purpose flour, cake flour, baking soda and salt.

Cream the butter in the large bowl of an electric mixer on low speed for 5 minutes, scraping down the sides of the bowl occasionally. Add the light brown sugar and granulated sugar; beat on moderate speed for 3 minutes. Scrape down the sides of the bowl with a rubber spatula to keep the mixture even-textured. Beat in the eggs, one at a time, blending well after each addition. Blend in the vanilla extract. On low speed, add the sifted mixture and mix until the particles of flour are absorbed. Stir in the chocolate chips.

For each batch, drop rounded tablespoon-size mounds of dough onto a lined sheet, spacing the mounds about 2½ to 3 inches apart (9 mounds to a standard size sheet).

Bake the cookies for about 14 minutes, or until golden brown all over. To remain crisp, the cookies must bake to an even brown color.

After 1 minute, transfer the cookies to cooling racks using a wide metal spatula. Cool completely. Store in an airtight container. (The author wraps about 8 of these cookies in clear cellophane, ties them on either end with ribbons, and gives them to friends that way.) VARIATION: Add 1 cup coarsely chopped walnuts, pecans or macadamia nuts.

from Baking for Gift-Giving by Lisa Yockelson typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 03-25-95

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