SAVEUR'S CHOCOLATE CHIP COOKIES
Makes about 2 dozen cookies.
• 21/4 c. flour, plus extra for rolling dough
• 3/4 tsp. baking soda
• 3/4 tsp. kosher salt
• 1 c. (2 sticks) unsalted butter, at room temperature
• 3/4 c. packed dark brown sugar
• 3/4 c. granulated sugar
• 1 tsp. vanilla extract
• 4 egg yolks
• 9 oz. bittersweet chocolate, roughly chopped
• 1 egg, beaten, optional
• Sea salt, optional
In a medium bowl, whisk together flour, baking soda and salt.
In a bowl of an electric mixer on medium-high speed, combine butter, brown sugar, granulated sugar and vanilla and beat until smooth and fluffy, about 3 minutes. Add yolks, two at a time, beating well after each addition. Reduce speed to low and add flour mixture, mixing until just combined.
Transfer dough to a work surface and divide into three equal pieces. Flatten each piece into a 4- by 6-inch rectangle; wrap in plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 375 degrees and line baking sheets with parchment paper. Lightly flour a work surface. Place one dough rectangle on prepared work surface and sprinkle with half the chocolate. Top with another rectangle, sprinkle remaining chocolate and cover with last rectangle.
Using a floured rolling pin, flatten stacked rectangles into a 6- by 9-inch rectangle that is 11/2 inches thick. Using a 2-inch round cutter, cut out cookies and transfer to prepared baking sheets, spacing cookies 3 inches apart. Gather scraps, re-roll into a 11/2-inch thick disk and cut out more cookies, repeating until no dough remains. (At this point, you can brush the tops of the cookies with a beaten egg, and sprinkle a few grains of sea salt on each cookie).
Bake, rotating baking sheets halfway through baking, until cookies are lightly browned and set, about 15 minutes. Remove from oven, cool 2 minutes and then transfer cookies to a wire rack to cool completely.
Nutrition information per serving:
Calories 230 Fat 12 g Sodium 100 mg
Carbohydrates 28 g Saturated fat 7 g Calcium 17 mg
Protein 3 g Cholesterol 50 mg Dietary fiber 2 g
Diabetic exchanges per serving: 2 other carb, 2 1/2 fat.