Cooking Live Chocolate Chip Cookies

Title:
Cooking Live Chocolate Chip Cookies

Yield:
1 Servings

Categories:
Cooking




Ingredients:





          Butter-flavor no-stick


          -cooking spray


     3 tb Unsalted butter


     1 c  Sifted cake flour


   1/4 ts Baking soda


   1/2 ts Salt


   1/3 c  Plus


     1 tb Packed dark brown sugar


   1/3 c  Plus


     1 tb Granulated sugar


   1/3 c  Low-fat cream cheese, at


          -room temperature


     1 lg Egg plus


     1 lg Egg white


     2 ts Vanilla extract


   1/2 c  Semisweet mini chocolate


          -chips, (3 ounces)






 Position racks to divide the oven in thirds and preheat the oven to 350


 degrees F. Lightly coat cookie sheet(s) with cooking spray and set aside.


 


 In a small saucepan or syrup pan, melt the butter and cook over low heat


 until the butter begins to turn a golden brown and has a nutty aroma, about


 4 minutes. Watch carefully so the butter does not burn. Set aside to cool


 slightly, then place in a metal bowl (to avoid thermal shock) and freeze or


 refrigerate about 5 minutes to solidify butter.


 


 Whisk together in a mixing bowl the cake flour, baking soda, and salt. Set


 it aside.


 


 In a large bowl with an electric mixer, cream together both sugars, the


 solid butter, and the cream cheese. Beat until smooth. Add the egg plus


 white and vanilla and beat well. With the mixer on slow speed, add the dry


 ingredients, then the chocolate chips. The dough will be soft but not


 runny; it does not need to be chilled before use but can be made ahead and


 chilled for convenience.


 


 Drop the dough by tablespoonfuls on the prepared cookie sheets; allow a


 couple of inches between cookies for spreading during baking. Bake for 11


 to 12 minutes, until golden with a slightly darker edge. The longer the


 cookies bake, the crisper they will be. Transfer with a spatula to a wire


 rack; when cool, store in an airtight container.


 


 Yield: thirty 2 1/2-inch cookies


 


 NOTES : (Courtesy of Let Them Eat Cake, by Susan Purdy) Recipe by: Cooking


 LIve Show #CL8821


 


 Posted to MC-Recipe Digest V1 #490 by Angele Freeman 


 on Mar 1, 1997.