by Peggy Cullen (book #137)
This is the chocolate chip cookie recipe I used to make the bottom layer for the Crispy Caramel (no) Cashew Bars below. Normally I wouldn't even glance at a recipe that said it makes a thin chocolate chip cookie but since I needed a chocolate chip cookie dough to spread as the bar cookie layer, it seemed serendipitous to try it. I doubled the recipe and had enough for the bottom layer of a 9 x 13 pan plus the dough for a baker's dozen of individual cookies.
There's not much I can say for these as a cookie - they did spread but not too thin as the name would have you suppose. In fact, they baked just like a typical chocolate chip cookie. I wouldn't say there were head and shoulders above the rest (they're not) - they're nicely ordinary.
5 ounces (1 ¼ sticks) unsalted butter, softened
¼ cup granulated sugar
½ cup packed light brown sugar
¼ teaspoon salt
1 ½ teaspoons vanilla extract
1 large egg
1 cup plus 2 tablespoons all-purpose flour
½ teaspoon baking soda
1 cup (6 ounces) chocolate chunks or chips
1 cup nuts (optional)
1. Preheat oven to 375⁰F.
2. In a medium bowl, using an electric mixer, beat the butter, sugars, salt and vanilla until well combined. Beat in the egg. Scrape down the bowl using a rubber spatula and beat for a few more seconds.
3. In a small bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture on low speed and mix just until absorbed. Combine the chocolate chunks and nuts in a small bowl and stir into the dough.
4. Shape the dough into 1 ½” balls and drop them about 3 inches apart onto ungreased baking sheets. Bake for about 10 to 12 minutes or until the edges are golden. Let sit for 5 minutes then transfer to wire racks to cool completely.
Even though this wasn't your ideal, I say it's still always good to try new recipes.
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