Chocolate Chunk Cookie Dough
Source of Recipe
Ft Lauderdale Sun- Sentinel
List of Ingredients
1/2 pound (2 sticks) unsalted butter, softened
1 cup sugar
1 egg
3 cups all-purpose flour
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).
Recipe
With an electric mixer on medium speed, beat the butter and sugar until light. 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 at least 2 hours or up to several months.
When ready to bake, heat oven to 400 degrees and lightly grease a couple of baking pans. Do not defrost dough.
With a thin blade or serrated knife, cut inch-thick slices from frozen log of dough, cut each into quarters and put on prepared pans, about 2 inches apart. Bake 6 to 10 minutes until edges are lightly brown and the center set. Cool about 2 minutes on pans 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. Makes 3 dozen cookies.
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