Tuesday, September 20, 2011

Ilana Shapiro's cookie recipe

The day we got engaged I went over to Ilana's house for Israeli dancing right after - my mom had to drive me I was so jittery. We were dancing up a storm and Ilana made these cookies. They were huge and thick and chewy. So So SOOOO good. Here is her recipe

• 2 sticks unsalted butter
• 2 1/4 cups bread flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/4 cup sugar
• 1 1/4 cups brown sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons milk
• 1 1/2 teaspoons vanilla
• 2 cups semisweet chocolate chips

1. Melt the butter in a heavy-bottom medium saucepan over low heat. Mix together the flour, salt, and baking soda and set aside.
3. Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips (or whatever you want to add in).
4. Chill the dough for at least an hour, then scoop onto baking sheets ( Ilana uses a 1.5 oz scoop) , 6 cookies per sheet. Bake for 12-14 minutes at 375 or until golden brown, checking the cookies every few minutes. Rotate the baking sheet for even browning. This makes around 20 cookies...and they are big and thick. Enjoy!!

Modification - I made them a smaller the second time around because they were going to serve a lot of people, (I hosted a DG bbq at our house - by the way, our neighbor across the street is a dg alum!). I reduced the cooking time to about 10 minutes, and they came out really good, but a tiny bit browned at the bottom, so if you are going to make "normal sized cookies" I would suggest 8 or so minutes. They come out so good though when they are thick (they are chewy either way).


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