For Shabbos and Yom Tov, I always like to have some delicious and beautiful baked goods sitting under the dome of my pastry platters on my kitchen counter. Since I am still on the low-carb diet, I must discipline myself to enjoy my tea without the sweets.
Davida is our resident baker. She has an extensive repertoire of cookie recipes that never fails to impress us. She baked a delicious batch of fat chocolate chunk cookies tonight that made our mouths water. Don and I had to enjoy them with our eyes (although I sometimes wonder if Don cheats and enjoys them by mouth when no one is looking).
Here is the simple and delicious recipe:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup margarine, coconut oil or butter, melted
3/4 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups semisweet chocolate chunks or chips
Preheat the oven to 325 degrees F.
Line cookie sheets with parchment paper.
Mix flour, baking soda and salt.
In a medium bowl, cream the melted butter, brown sugar and white sugar until everything is well incorporated. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the dry ingredients until just combined. With a wooden spoon or heavy rubber spatula, fold in the chocolate chunks. Roll large balls of cookie dough and flatten slightly onto prepared cookie sheets, leaving plenty of space between cookies.
Bake for 15 to 17 minutes until the edges are light brown. Cool before transferring.