When I was selling my apartment in New York, before every open house I made a double batch of chocolate chip cookies. The sale was quick and painless, and I got more requests for the recipe than I did offers on the apartment. The lesson from this: baked goods can jump start the housing market. These are some powerful cookies!
The recipe is adapted from the Gourmet cookbook, my copy of which is in storage 6,000 miles away. So I was very excited to discover that much of the book is online, courtesy of Google Books. The whole book isn’t online, and the names of the recipes aren’t there, which I suspect is the fault of the silly yellow font the book used, and not some dastardly plot on Google’s part. But it is searchable, so have fun.
If you like your cookies on the light and soft side, they don’t get any better than this.
10 tablespoons unsalted butter
2/3 cup light brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 teaspoon vanilla
1 cup flour
1 1/4 cup chocolate chips
Cream the butter, sugar, salt, baking soda and a sprinkle of cinnamon. Add in the egg and vanilla, stirring until mixed. Next add the flour, and when that is combined, the chocolate chips, stirring just until well distributed.
If, like me, you have a terrible mixer and the dough is quite soft and on the melty side, put it in the refrigerator to firm up a bit.
When ready, take small rounded spoonfuls of dough and place on a baking sheet. Bake in a 400° oven for 6-7 minutes, until golden and the edges are starting to brown.
Makes 20-25 small cookies.