Marcy Goldman and her team at BetterBaking.com recently reached out to Cookies for Kids’ Cancer with kind words and heartfelt support. From her message our common bonds became clear. Her team loves to bake while our team loves to share baked goods. And we all love children. Collectively, we hope to do what we can, using the talents we possess, to keep kids from feeling the pain or facing the fears of cancer.
Valentine’s Day Special Chocolate Chip Cookies
1 cup unsalted butter
1 cup light brown sugar, packed
3/4 cup white sugar
1 tablespoon vanilla
1 teaspoon baking soda
3/8 teaspoon, scant salt
2 1/2 cups all purpose flour
2 1/2 cups chocolate chips
Line two baking sheets with parchment paper.
Cream the butter with the brown and white sugars until well blended. Stir in vanilla and egg. Fold in flour, baking soda, salt and lastly, chocolate chips.
Form into rounds the size of a golf ball – a substantial golf ball, and place, two inches apart, on baking sheet. You should have 14 big mounds or 28, for smaller cookies.
Chill dough 20 minutes. Preheat oven to 350. Meanwhile, prepare a baking sheet by lining with parchment paper.
Roll dough into two inch balls and flatten down very slightly onto baking sheet.
Bake at 350 for 15-18 minutes until cookies puff up a bit.
Remove from oven and then, using a butter knife, (pull baking rack out of the oven to reach cookies safely) make a cross hatch design (like an X/O grid) on each cookie, exposing melting chocolate within. Continue baking until edges are nicely browned and top of cookies are medium golden in color, another 3-5 minutes. Cool well on baking sheet (about 10 minutes) before attempting to remove, using a metal spatula or icing knife.
Cookies can also be brought to room temperature and flattened more to make a large, crisp, and lacy-like cookie.
Keep refrigerated. Makes 14 large cookies or 28 smaller ones.