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Categories:Viewed: 63 - Published at: 4 years ago
Ingredients
- 1/2 pound (2 sticks) unsalted butter, softened, more for baking sheets
- 1 cup sugar
- 1 egg
- 3 cups all-purpose flour, more for work surface
- Pinch salt
- 1 teaspoon baking powder
- 1 tablespoon milk, or as needed
- 1 teaspoon vanilla extract
- 2 cups chopped, good-quality semisweet or bittersweet chocolate (about 8 ounces)
Method
- Use an electric mixer to cream together the butter and sugar; add egg and beat until well blended.
- In a bowl, combine flour, salt and baking powder.
- Add dry ingredients to butter and sugar, adding a little milk at a time as necessary to make dough just soft enough to handle.
- Stir in the vanilla, then fold in the chocolate chunks.
- Roll dough into a log about 1 1/2 to 2 inches in diameter, wrap well in plastic and freeze for at least 2 hours or up to several months.
- When ready to bake, heat oven to 400 degrees and lightly grease a couple of cookie sheets.
- Do not defrost dough.
- With a thin-bladed or serrated knife, cut inch-thick slices from frozen log of dough, cut each into quarters, and put on prepared sheets, about 2 inches apart.
- Bake until edges are lightly brown and the center set, 6 to 10 minutes.
- Cool for about 2 minutes on sheets before using a spatula to transfer cookies to a rack to finish cooling.
- Store cookies in a tightly covered container at room temperature for no more than a day or two.
