The Cookie

48
Servings
1.25h
Prep Time
15m
Cook Time
1h 30m
Ready In

Recipe: #38163

February 07, 2022



"Recipe source: Soup Club Cookbook makes 4 dozen"

Original recipe yields 48 servings
OK

Nutritional

  • Serving Size: 1 (43.3 g)
  • Calories 162.2
  • Total Fat - 7.5 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 47.8 mg
  • Sodium - 136.3 mg
  • Total Carbohydrate - 22.3 g
  • Dietary Fiber - 1.5 g
  • Sugars - 14.7 g
  • Protein - 2.9 g
  • Calcium - 13.5 mg
  • Iron - 0.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

In a bowl whisk together the dry ingredients (flour - baking soda); set aside. In the bowl of an electric mixer beat the sugars with the butter until light and fluffy and doubled in volume (3-5 minutes).

Step 2

With the mixer on medium speed beat in eggs one at a time and then add the vanilla. With the mixer on low add the flour mixture, just one spoonful at a time, you will need to pause and scrape down the bowl. Stir in the chopped chocolate.

Step 3

Using a tablespoon scoop out the dough onto baking sheets that were lined with parchment paper -- these should be about 1 1/2 inch balls. Repeat with the remaining dough. Cover baking sheets with waxed paper and chill for one hour (***baking sheets can be placed in freezer and once frozen the balls can be placed in a zip lock bag for up to 3 months and baked directly from freezer)

Step 4

Preheat oven to 350 degrees F. Arrange the dough balls onto parchment lined baking sheet a few inches apart to allow for spreading. Sprinkle cookies with kosher salt. Bake for 12-15 minutes, rotating pans halfway through until cookies are not wet looking and golden brown around edges.

Step 5

Let cookies rest for 5 minutes on cookie sheets and then transfer them to wire racks to cool completely.

Tips & Variations


No special items needed.

Related