An awesome chocolate chip cookie: flat and chewy. Our recipe comes from Vicki, my dear friend from Maine, who is the best cook I know. When in Maine, visit Belfast and Vicki’s kitchen store…The Good Table. A great shop for anyone who likes to cook, and Belfast is a quintessential Maine town on the Penobscot Bay.
- 2 cups unsifted flour, KING ARTHURS (this is important)
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 12 oz. semi-sweet chocolate (Nestle Semi-sweet chocolate chips are Vicki’s choice)
1. Preheat oven to 375 degrees. Line cookie sheet with Silpat (flexible non-stick silicon coated liner, available at Hammertown)
2. Combine flour, baking soda and salt in bowl. Set aside.
3. In large mixing bowl, combine butter, sugars and vanilla extract; beat until creamy. Beat in eggs in, one at time.
4. Gradually add flour mixture, mixing well. And then chocolate chips. (You could add nuts at this point too if you like them in your cookies!)
5. Place rounded teaspoonful of batter onto cookie sheets and bake for 10 to 12 minutes. They should look somewhat flattened and light brown in color. Let cookies cool for one minute on foil or Silpat liner so that they are firm enough to be moved. Then transfer to racks to cool. Store in an airtight container or bag.
Recommended Products (all available at Hammertown…except the flour!)
Flexible nylon spatula – I love this spatula! Thin enough to get cookies off cookie sheet without breaking them.
Silpat Cookie Sheet Liner – Never grease another cookie sheet again!
King Arthur Flour – not only the best flour for this cookie but the kind of business Hammertown loves…a responsible American, employee-owned company –www.kingarthurflour.com