Commercial-Style Chocolate Chip Cookies

These are just great cookies -- oversized, thick but crisp outer edges with densely chewy centers. Best of all, they feature wonderful crackly tops and look like they were plucked out of a general store cookie jar. You can also make them smaller, but these large versions -- about 3 inches in diameter -- are dynamite. For a lighter, even more commercial-style texture, substitute 1/4 cup golden Crisco to replace 1/4 cup of the butter.

Courses: Dessert
Serves: 30 people

Recipe Ingredients

1 cup	198g / 7oz	Butter
1 cup	160g / 5.6oz	Light brown sugar - (packed)
1 cup	198g / 7oz	Granulated sugar
1 tablespoon	15ml	Vanilla extract
1		Egg
2 1/2 cups	156g / 5.5oz	Flour
1 teaspoon	5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
2 cups	220g / 7.8oz	Chocolate chips - (to 3 cups)

Recipe Instructions

Cream butter with brown and granulated sugars until well blended. Stir in vanilla and egg. Fold in flour, baking soda, salt and last, chocolate chips.

Form dough into rounds slightly larger than golf balls and place 2 inches apart on baking sheets lined with parchment paper. Bake at 350 degrees until just light brown around edges, 14 to 16 minutes (overbaking will make cookies hard).

Cool on racks; cookies will crisp as they cool.

This recipe yields 30 cookies.

Each cookie: 218 calories; 88 mg sodium; 24 mg cholesterol; 10 grams fat; 21 grams carbohydrates; 1 gram protein; 0.03 gram fiber.

Source:
The Los Angeles Times, 08-30-2000

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