Clementine's Chocolate Chip Cookies

Recipe Ingredients

1/2 cup	31g / 1.1oz	Cake flour
3/4 cup	46g / 1.6oz	All-purpose flour
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
3/4 cup	148g / 5.2oz	Butter - (1 1/2 sticks)
1/2 cup	99g / 3.5oz	Granulated sugar
3/4 cup	120g / 4.2oz	Light brown sugar - (packed)
1 1/4 teaspoons	6.3ml	Vanilla extract
2		Eggs
1 cup	237ml	Bittersweet pastilles - see * Note

Recipe Instructions

* Note: Pastilles are round chocolate disks. You can substitute 1 cup of coarsely chopped bittersweet chocolate.

Mix together the cake and all-purpose flours, baking soda and salt in a bowl.

Cream the butter and sugars with an electric mixer just until the butter chunks disappear. Beat in the vanilla and eggs, one at a time. Mix in the flour mixture. Stir in the pastilles.

Cover with plastic wrap and refrigerate until very cold, 1 hour or overnight.

Heat the oven to 350 degrees (convection oven) or to 375 degrees (standard oven). Line a baking sheet with parchment paper. Roll chunks of batter between your hands into balls about the size of golf balls; place on the baking sheet. Bake until the cookies are done in the center and crispy around the edges, 11 minutes. Remove to wire racks.

This recipe yields about 14 cookies.

Each serving: 304 calories; 188 mg. sodium; 58 mg. cholesterol; 15 grams fat; 9 grams saturated fat; 39 grams carbohydrates; 3 grams protein; 0 fiber.

Source:
The Los Angeles Times, 04-02-2003

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.