Chocolate Chip Butter Cookies

This recipe is for a simple crispy chocolate chip cookie. You can use this base recipe and enhance it with your favorite ingredients, like pistachios, peanut butter or dried fruit. If you’re making Chocolate Chip, keep in mind that your cookies can only be as good as the chocolate that you put into them. For this recipe I like to use Valhrona, 65%-70%. You can make the dough and freeze it for up to a month, slicing off a few rounds whenever in the mood, or when preparing your dinner party.

Makes approximately 40-50 cookies depending on their size.

2 cups AP Flour

1/2 teaspoon baking powder

1/2 teaspoon Salt

1 1/2 sticks of Unsalted Butter

1 cup Sugar

1 Egg

1/2 teaspoon Vanilla

8 ounces of Valhrona 70% Chocolate cut in chunks

1 hour before Making the Dough

Remove the butter from the fridge, cut in small cubes and let sit at room temperature in the bottom of your electric mixer with the whisk attachment.

Making the Dough

Add the sugar to the butter and mix on medium speed. In a separate bowl mix the flour, salt and baking powder. As the butter begins to whip add a little of the flour mixture and let continue to whip. Add the egg and then slowly add the flour mixture, 1/2 cup at a time. This will kepp the butter from separating. Finish by adding the vanilla and your chocolate chips. Remove from the mixer, roll into logs or simply wrap in plastic and place in the freezer.

When you are ready to bake preheat the oven to 325 then slice the dough into rounds and place on a greased cookie sheet. Place on the top rack of your oven for 20 minutes or until golden brown. Let cool completely to get a crispy cookie. Enjoy!