Yield: Yields about forty cookies.
Who doesn’t love a cookie still warm from the oven? Because this dough will keep for up to a week in the fridge, you can bake these chocolate chips to order. Cold glass of milk, optional.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The cookie dough can be prepared in advance and stored in the refrigerator for up to a week. Once the cookies are baked, you can also freeze them, well wrapped, for up to two weeks.
These are really good, and easy to make (as long as you have a lot of sheet pans). The dough seems Tollhouse-like at first, but once you bake them and let them cool, you'll find a great texture and mouthfeel, wonderful aroma, and plenty of chocolate. The folks at work loved them. These definitely make my "go-to" cookie list.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?