INGREDIENTS

INSTRUCTIONS

1 oz )
Position racks to divide the oven in thirds and preheat the oven to
350 degrees. Lightly coat cookie sheet(s) with cooking spray and set
aside. In a small saucepan or syrup pan, melt the butter and cook
over low heat until the butter begins to turn a golden brown and has
a nutty aroma, about 4 minutes. Watch carefully so the butter does
not burn. Set aside to cool slightly, then place in a metal bowl (to
avoid thermal shock) and freeze or refrigerate about 5 minutes to
solidify butter. Whisk together in a mixing bowl the cake flour,
baking soda, and salt. Set it aside. In a large bowl with an electric
mixer, cream together both sugars, the solid butter, and the cream
cheese. Beat until smooth. Add the egg plus white and vanilla and
beat well. With the mixer on slow speed, add the dry ingredients,
then the chocolate chips. The dough will be soft but not runny; it
does not need to be chilled before use but can be made ahead and
chilled for convenience. Drop the dough by tablespoonfuls on the
prepared cookie sheets; allow a couple of inches between cookies for
spreading during baking. Bake for 11 to 12 minutes, until golden with
a slightly darker edge. The longer the cookies bake, the crisper they
will be. Transfer with a spatula to a wire rack; when cool, store in
an airtight container. This recipe yields thirty 2 1/2-inch cookies.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Let
Them Eat Cake, by Susan Purdy From the TV FOOD NETWORK - (Show #
CL-8821 broadcast 02-14-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
08-14-1998
Recipe by: Susan Purdy
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Forbidden fruits create many jams”