*  Exported from  MasterCook  *
 
               Soft Batch Chocolate Chip Cookies by the Dozen
 
 Recipe By     : from _Cookies by the Dozen_ by Dolores Kostelni
 Serving Size  : 13   Preparation Time :0:30
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           unbleached flour
    2      teaspoons     unbleached flour
      1/4  teaspoon      baking soda
    1      pinch         salt
      1/4  cup           unsalted butter -- softened
    1      teaspoon      unsalted butter -- softened
      1/4  cup           granulated sugar
      1/4  cup           packed brown sugar
    1      large         egg yolk
    1      teaspoon      vanilla extract
      1/4  teaspoon      water
      1/2  cup           semisweet chocolate chips
    3      tablespoons   semisweet chocolate chips
 
 Preheat oven to 400x.
 
 Make sure the oven rack is in the highest position.
 
 Combine the flour, baking soda and salt in a bowl and set aside.
 
 With mixer on low speed, combine the butter with white and brown sugars,
 egg
 yolk, vanilla extract and water.  Increase the speed to high and beat
 until
 thoroughly mixed and light.
 
 With a spoon, combine the creamed mixture with the dry ingredients.  The
 batter may appear crumbly, but it will come together.  Stir in the
 chocolate
 chips.
 
 Using a heaping tablespoon as a guide, make 13 evenly sized balls and
 place
 2 apart onto a cookie sheet.
 
 Put the cookie sheet in the oven and immediately decrease the temperature
 to
 350x.  Bake for 5 minutes, then reverse the pan so that the back cookies
 are
 now in the front.
 Increase the temperature to 375x.  Bake for 4-5 minutes longer; the
 cookies
 will appear golden brown with small pale centers.  Cookies will complete
 cooking as they cool on the pan.  This technique produces chewier cookies.
 
 Cool the cookies on the pan for 2 minutes; remove to a rack to cool
 completely.
 
 Yields a baker’s dozen.
 
 
 
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