Chocolate Chip Cookies
After an acting career spanning thirty years, Matthew Locricchio used his love of cooking to inspire young cooks to be confident in the kitchen. He was the author of numerous books, including a series of international cookbooks for children.
This recipe is featured in Classic Cookies Dressed Up As Holiday Gifts
- Servings Makes 24 cookies
Ingredients
- 591 ml (2½ cups) unbleached all-purpose flour
- 5 ml (1 teaspon) baking soda
- 5 ml (1 teaspoon) salt
- 115 grams (½ cup/1 stick) unsalted butter
- 59 ml (¼ cup) chunky peanut butter
- 355 ml (1½ cups) turbinado sugar
- 2 large eggs, slightly beaten
- 5 ml (1 teaspoon) pure vanilla extract
- 340 graqms (12 ounces/2 cups) semisweet chocolate chips
Preparation
On your mark…
- Preheat the oven to 190°C (375°F) with a rack in the middle slot.
- Lightly butter two 46 x 13 cm (18 by 13-inch) non-stick baking sheets or line them with parchment
paper.
Get set…
- Combine the flour, baking soda, and salt in a large bowl, whisk to mix, and set aside.
Cook!
- Melt the butter and peanut butter in a medium-size pan over low heat. Add the raw sugar
and stir until the ingredients are melted and combined. Remove the butter-and- sugar
mixture from the heat and let it cool for 3 minutes. - Combine eggs and the vanilla in a medium bowl. Add them, along with the butter
mixture, to the flour mixture. Using an electric hand-mixer, beat on low speed until
smooth. - Add the chocolate chips and continue to beat on low speed until chunky dough is formed.
- Refrigerate the dough for 10 minutes or up to 1 hour.
- Scoop up about 20 ml (a heaping tablespoon) of the dough and roll it into a ball the size of a golf ball. Place the ball on the cookie sheet and slightly flatten the dough into a 5 cm (2-inch) round. Repeat with the dough until you have 12 cookies on the tray, spacing the cookies about 5 cm (2 inches) apart.
- Bake the cookies, one sheet at a time, until lightly brown, 12 to 15 minutes.
- Prepare the second sheet of cookies while the first one bakes.
- Allow the cookies to cool on the sheets for 5 minutes before using a spatula to remove then to a rack to finish cooling.
Matthew Locricchio
IACP-winner Matthew Locricchio acted in film, television and on the West Coast and New York stage beginning mid-1970s. After a career spanning thirty years, Matthew decided to use his love of cooking to inspire young people to learn confidence in the kitchen. He is the author of several international cookbooks including a collection for younger cooks – The International Cookbook for Kids, The 2nd International Cookbook for Kids, and Superchef series. Older youth will enjoy Teen Cuisine and Teen Cuisine New Vegetarian, his last title. In April 2013 this book won the International Association of Culinary Professionals 2013 award as Best Cookbook for Children, Youth, and Family. He died at his home in New York City on January 9, 2019.
Courtesy photo
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