Julias Chocolate Chip Cookies Recipes

SALTED TAHINI CHOCOLATE CHIP COOKIES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.
• Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Add flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate at least 12 hours; this ensures tender cookies.
• When ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper or nonstick baking mat. Use a large ice cream scoop or spoon to form dough into 12 to 18 balls.
• Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. As cookies come out of the oven, sprinkle sparsely with salt. Let cool at least 20 minutes on a rack.

JULIA'S BEST EVER CHOCOLATE CHIP COOKIES IN A JAR

Steps:

• Combine the flour, baking soda, white sugar, and the chocolate chips. Place 1/2 of the mixture in a clean quart sized glass jar, and pack firmly. Place the brown sugar on top, again packing firmly. Place the remaining flour mixture on top. Cover with a lid.
• Attach an index card with the following directions: Empty contents of jar into a large bowl. In separate bowl combine 3/4 cup of butter, 1 1/2 eggs, and 1 teaspoon vanilla. Beat until creamy. Add to dry mixture. Drop by tablespoonful onto an ungreased cookie sheet, and bake in a preheated 375 degrees F (190 degrees C) oven for 8 to 10 minutes.

GIANT CRINKLED CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Find 2 baking sheets that you can fit in your freezer and line them with foil or parchment.
• Whisk together the flour, baking soda and salt; set aside.
• With an electric mixer (hand held is fine), beat the butter on medium until creamy. Add both sugars and beat on medium until light and fluffy, scraping bowl.
• Add the egg, vanilla and 2 tablespoons water, and mix on low to combine.
• Add the flour mixture, and mix with a spoon until combined. Stir in the chocolate.
• Scoop the dough up with a 1/3 cup measure and form about 10 balls that weigh in at about 100 grams. Place 4 balls an equal distance apart on a prepared pan that can fit in your freezer. Freeze the pan with the cookie dough on it for 15 minutes.
• Place the chilled baking sheet in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the baking sheet and let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down. Bake for another 2 minutes, then repeat -- lifting and dropping (banging). Repeat again banging at 2 minute intervals until you've baked the cookies for 16 or 17 minutes. This may vary depending on your oven. Do not overbake! The cookies are much better when slightly underbaked. Also, remember to put the second pan with dough in the freezer while the first batch is baking.
• Allow the cookies to cool on the baking sheet until they are firm enough to transfer, then let cool completely on a wire rack. I like to continue cooling in the refrigerator to set the chocolate (or leave gooey if you prefer).

JULIA'S CHOCOLATE CHIP COOKIES

Steps:

• 1. Heat oven to 325 and line cookie sheets with parchment paper. 2. Whisk flour, baking soda, and salt in medium bowl, set aside. 3. Mix melted butter and sugars throughly. Beat in egg, yolk, and vanilla until combined. Add dry ingredients until just combined. Stir in chips to taste. 4. Roll scant 1/4 cup into ball (this is where I use the little ice cream scoop). Holding dough ball in fingertips of both hands, pull into two equal halves. Rotate halves 90 degrees, and with jagged surfaces facing up, join halves together at their base, again forming a single ball, being careful not to smooth dough's uneven surface. Place formed dough onto parchment lined cookie sheet, leaving 2.5 inches between balls. 5. Bake until cookies are very light golden brown and outer edges start to harden, but centers are still soft and puffy, 15 - 18 minutes. Cool cookies on sheets. When cooled, peel cookies from parchment.