Adapted from And then there was Cake
By The Hebrew Academy of Montreal
Every home needs a batch of chewy chocolate cookies – soft in the middle and lightly browned on the edges. Enjoy these straight out of the oven or dipped into a glass of milk. Alternately, bake cookie bowls and top them with scoops of vanilla ice cream for a deluxe twist!
1 cup (2 sticks) unsalted butter or margarine, at room temperature
1 cup brown sugar
1⁄2 cup sugar
1 teaspoon salt
2 1⁄4 cups flour
1⁄2 teaspoon baking soda
2 1⁄2 cups chocolate chips
Directions for Cookie dough:
Preheat oven to 350°F and line baking sheets with parchment paper
Cream butter, brown sugar and sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition. Add salt followed by flour and baking soda and beat until incorporated. Stir in the chocolate chips.
Directions for Cookies:
Drop tablespoon-size balls of dough onto prepared baking sheets.
Bake for approximately 10 minutes until edges just start to brown. Remove from oven.
Allow to cool on baking sheets for 5 minutes, then transfer cookies to wire racks to cool completely. Store cookies in an airtight container at room temperature for up to one week.
Directions to make chocolate chip cookie bowls:
Line a baking sheet with parchment paper. Grease a small aluminium bowl (with a 2-3 inch base), place upside down on prepared baking sheet and cover bowl with parchment paper.
Press a thin layer of cookie dough all over bowl.
Bake for approximately 15 minutes or until cookie bowl is golden.
Allow to cool completely before removing bowl from parchment paper.
Fill with ice cream and serve immediately, or store as for cookies.
40 cookies or approximately 10 cookie bowls
Recipe: kosher, dairy or parve, dessert