This recipe is not for a traditional chocolate chip cookie. Sue Gale made a type of chocolate chip cookie that I never experienced before and that I simply have to share in Food Nirvana because they are so different and delicious compared to any chocolate chip cookie I have ever eaten. Sue got the recipe from a Martha Stewart Living© magazine, and ultimate credit has to go where it is deserved, to Martha's daughter, Alexis, who created the recipe.
What makes these cookies unique are two things: 1) they don’t hold a shape while baking, and 2) they are as much a candy as a cookie, at least in my opinion. In any event they are fabulous. As I recall, the ingredients listed in the magazine were somewhat different in quantity for the brown sugar and the chocolate chips vs. the online version of the recipe, which has larger amounts of each. I have listed both versions for the brown sugar and chocolate chips, the second in parenthesis.
Sue served the cookies with a milk and Kahlua® beverage that is a perfect complement. Doesn’t everyone love milk and cookies?
Enough of my prattle. Let’s get on with it.
3½ cups of flour, sifted
1 lb. softened butter
1½ cups brown sugar (or 3 cups)
1 cup white sugar
1½ teaspoons salt
2 teaspoons vanilla
4 large eggs
2 teaspoons baking soda
1½ cups of chocolate chips (or 2 cups)
Mix the eggs using an electric mixer.
Add the sugars and the vanilla and mix thoroughly.
Add the softened butter and again mix thoroughly.
Add the flour, salt and baking soda and mix well.
Add the chocolate chips and mix briefly.
Put the cookie dough on a piece of plastic wrap, form it into a 2" diameter tube, wrap it and then freeze it.
Once the dough is frozen, preheat the oven to 375ºF.
Put parchment paper on a cookie sheet.
Cut eight, ½" thick circles of cookie dough from the frozen dough tube and put them evenly spaced from each other and from the sides of the cookie sheet on the parchment paper.
Bake the cookies for five minutes, then turn the cookie sheet 180º around to assure even baking and bake the cookies for an additional four minutes.
Remove the parchment paper from the cookie tray with the cookies still on it and let the cookies cool to room temperature.
They will look really funky as the batter will have spread during baking to form an irregularly thin cookie of final size about four inches in diameter, and most of the chocolate chips will remain in the center of the cookie.
Gently remove the cookies, or, store them in a sealable container with the batches separated by the sheets of parchment.
Repeat the above baking steps for the remainder of the frozen cookie dough.
Serve the cookies as suggested above or with hot coffee or plain milk.
The cookies are soft and easily torn apart into bite size pieces, and "WOW" are they tasty!