How To make Chocolate Chip Cookies(Chefs Cuisiniers Club
3 1/2 c Flour
1 1/2 ts Baking soda
1 1/2 ts Salt
2 Vanilla beans, split length-
-wise 3 Sticks (1 1/2 c) unsalted
.butter, softened 1 c +2 T firmly packed brown
.sugar 1 c +2 T granulated sugar
3 lg Eggs
1 1/2 ts Vanilla extract
3 c Semisweet chocolate chips
(or chocolate chunks about 1 pound)
1 1/2 c Chopped walnuts (about 1/3
.lb)
Preheat oven to 350F. In a large bowl, sift together flour, baking soda, and salt. Scrape vanilla bean seeds from pods into standing electric mixer, reserving pods for another use if desired, and add butter and sugars, beating until light and fluffy. One at a time, beat in eggs, beating well after each addition, and beat in vanilla extract. Add flour mixture and beat until dough just comes together. Stir in chocolate chips or chunks and walnuts (do not overmix). Form dough into 1 1/2 inch balls and arrange about 2 inches apart on parchment-lined baking sheet. Flatten balls slightly with a metal spatula and bake cookies in batches in middle of the oven until golden, 12 to 15 minutes. Transfer cookies with spatula to racks to cool.
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I do not like the pink frosted sugar cookies from the store. The texture is like sand. The frosting is always dry and far too sweet. The entire cookie tastes like a chemical. I do love the concept of this cookie though, so I decided to recreate them at home! They were so much fun to bake and decorate. I'm prepared for a war in the comments.
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