Chocolate Chip Cookies
This cookie recipe, adapted slightly from "Bake and Freeze Chocolate Desserts," by Elinor Klivans, is the basis for her updated ice-cream sandwiches, which she serves with hot fudge sauce.
Ingredients
• 3/4 c. plus 1 tbsp. flour
• 1/3 c. unsweetened cocoa powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. (1 stick) butter, softened slightly
• 1/2 c. firmly packed light brown sugar
• 6 tbsp. granulated sugar
• 1 egg
• 1 tsp. vanilla
• 2 c. (12 oz.) semisweet chocolate chips
Directions
Preheat the oven to 325 degrees. Sift together the flour, cocoa
powder, baking soda and salt. Set aside.
In the large bowl of an electric mixer, combine the butter, brown
sugar and granulated sugar. Beat on medium speed about 1 minute,
until the mixture is smooth. Add egg and vanilla and mix on low
speed, scraping down bowl and beaters, until mixture is thoroughly
blended.
Add flour mixture, mixing on low speed and scraping down bowl,
just until the mixture forms a dough and all flour is incorporated.
Stir in the chocolate chips.
Roll 2-tablespoon chunks of dough between your hands into balls
about 1 3/4 inches in diameter and place about 2 1/2 inches apart
on two ungreased cookie sheets. Bake, switching and rotating sheets
halfway through, 12 to 15 minutes, until the tops of the cookies
change from shiny to uniformly dull. The centers will be soft. Cool
completely (cookies will flatten) before removing from sheets.
If using for ice-cream sandwiches, minimize melting during
assembly by freezing the cooled cookies before filling them.