Excerpted with permission from The Margaret Palca Bakes Cookbook: Cakes, Cookies, Muffins, and Memories from a famous Brooklyn Baker by Margaret Palca. Copyright 2018 by Skyhorse Publishing, Inc.
Currently located on Columbia Street in Brooklyn, Margaret Palca Bakes has been supplying baked goods to the New York City community for more than thirty years. In this beautiful and lavishly illustrated cookbook, The Margaret Palca Bakes Cookbook, Margaret Palca shares practical baking tips and step-by-step techniques to make eighty of her bakery’s most popular recipes. Butter, eggs, and sugar (she accepts no substitutes) help make her delicious recipes foolproof. Recipes include Margaret’s famous rugelach, blueberry muffins, incredible carrot cake, and much more!
I love chocolate chip cookies. I believe a chocolate chip cookie a day keeps the doctor away. I loved making chocolate chip cookies with my grandma and eating the delicious batter—I couldn’t wait for the cookies to come out of the oven. If you feel the same way about chocolate chip cookies, I recommend making enough dough to bake a batch of cookies plus extra to store in the refrigerator for later so that whenever you need a cookie, it is only a few minutes away.
RECIPE: CHOCOLATE CHIP COOKIES
MAKES 24–30 COOKIES
1 cup unsalted butter at room temperature
¾ cup granulated sugar
¾ cup brown sugar
2 extra-large eggs
½ tsp. pure vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
¼ tsp. salt
¹∕³ cup chopped walnuts
2 cups semi-sweet chocolate chips
Preheat oven to 350°F. Spray a cookie sheet or line it with parchment paper. In the bowl of an electric mixer beat the butter and sugars at medium speed until well combined. Break the eggs into a cup and add them to the mixer followed by the vanilla. Measure the flour, baking soda, and salt into a small bowl and add to the mixer, beating on low speed until the flour is combined. Add the walnuts and chocolate chips and mix until combined. If the dough is very soft, chill it for 30 minutes. Form the dough into balls about the size of a ping pong ball. Eight should fit on a 10 x 15-inch cookie sheet and give the cookies room to spread. Bake for 10 to 12 minutes or until cookies are lightly brown. Remove from oven and allow the cookies to cool so you don’t burn your mouth! Use all the dough or place in a plastic container. Store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.