E’s Chocolate Chip Cookies (recipe #1)

E’s Chocolate Chip Cookies (recipe #1)

These are the best cookies I’ve ever tasted. (And I’ve tasted many versions.) However, they go stale quickly, so eat them within a day or so of making them.

1 c (spooned and leveled) cake flour (See Getting Started)

½ t baking soda

2/3 C dark brown sugar (no substitutions)

1/3 C unsalted butter, softened (no substitutions)

1 large egg (room temperature)(See Getting Started)

1 T chocolate liqueur (I use Godiva)

½ – 2/3 C bittersweet chocolate chips (I use Guiradelli)

1. Preheat the oven to 350F. Place the rack in the center position.  Cut 2 sheets of parchment paper to fit the cookie sheet. Place one sheet on the cookie sheet. Set aside.

2. Combine the flour and the baking soda. Set aside.

3. In a medium size bowl, Beat together the butter and sugar until fluffy. (Break up any lumps of sugar with the back of spoon or with your fingers.)

4. Add the egg and beat until completely mixed in.

5. Add the liqueur, combine thoroughly.

6. Add the flour mix in all at once and mix until there is no more white showing.

7. Stir in the chocolate chips. (Use a spoon, not a mixer for this part.)

8. Spoon onto the parchment covered cookie sheet. Bake for 8-9 minutes*.

9. Spoon the next batch onto the waiting parchment. When you remove the cookies from the oven, slide the sheet with the baked cookies off and slide this sheet on. Wait 2-3 minutes to allow the baked cookies to cool and then, using a spatula, place them onto a cooling rack. Start spooning the next batch onto the empty parchment.**

Makes about 18 two inch cookies (1” raw dough balls)

*The time depends on how large you decide to make your cookies.

**I know this is a lot of detail and you don’t have to use the parchment paper. You could just use 2 cookie sheets. However my way cuts down on both equipment and dish washing.