Crispy, chewy, ooey, gooey

		By Judy Rosenberg
		Whether you like them ooey-gooey, rich and chewy, or crispy, thin and crunchy — every cookie lover knows there’s nothing like a delicious chocolate chip cookie to satisfy the sweet tooth. Judy Rosenberg, author of “Rosie’s Bakery: Chocolate-packed, Jam-filled, Butter-Rich, No-Holds-Barred Cookie Book,” prepares the perfect cookie dough to create the perfect chocolate-chip cookie.

			CHOCOLATE CHIP COOKIES        Ingredients
			2 cups plus one tablespoon all-purpose flour        1 teaspoon baking soda        3/4 teaspoon salt        1 cup (2 sticks) unsalted butter at room temperature        1 cup plus 1 tablespoon (lightly packed) light brown sugar        1/2 cup plus 2 tablespoons granulated sugar        1 teaspoon vanilla extract        2 large eggs, at room temperature        1 1/2 cups semisweet chocolate chips        Directions Preheat the oven to 375°. Line several cookie sheets with parchment paper or grease them lightly with butter or vegetable oil. Sift the flour, baking soda, and salt together in a small bowl and set aside. Using an electric mixer on medium speed, cream the butter, both sugars, and the vanilla extract together in a medium sized bowl until light and fluffy: 1 1/2 to 2 minutes. Stop the mixer and scrape the bowl with a rubber spatula. Add the eggs and beat on medium speed until they are blended, about 30 seconds. Scrape the bowl. Add the dry ingredients and mix on low speed for 15 seconds. Scrape the bowl. Add the chocolate chips and blend until they are mixed in, 5 to 8 seconds. Drop the dough by generously rounded tablespoons (the equivalent of 3 level tablespoons) 2 inches apart onto the prepared cookie sheets. Bake cookies until the edges are dark golden and the center is light and slightly puffed up. 11-12 minutes. Remove the cookies from the oven and allow to cool on the sheets. These are best eaten the same day they are baked.        Makes 24 large cookies        Note: this dough also works beautifully when it’s refrigerated a minimum of 4 hours; it tends to produce a thicker, chewier cookie that is crisp at the edges.                 PECAN AND CHOCOLATE CHIP        Ingredients        2 1/4 cups plus 2 tablespoons all-purpose flour        2 teaspoons baking soda        1 teaspoon salt        1 cup (2 sticks) unsalted butter at room temperature        1 cup (lightly packed) light brown sugar        7 tablespoons granulated sugar        1 tablespoon pure vanilla extract        2 tablespoons light corn syrup        2 teaspoons water        2 large eggs        12 ounces (2 cups) semisweet chocolate chips        1 1/2 cups chopped pecans        Directions Preheat the oven to 400°F. Line several baking sheets with parchment paper, or grease them lightly with vegetable oil. Sift the flour, baking soda, and salt together into a small bowl and set aside. Using an electric mixer on medium speed, cream the butter, both sugars, and the vanilla together in a medium-size bowl until light and fluffy, 1 1/2 to 2 minutes. Stop the mixer twice during the process to scrape the bowl with a rubber spatula. Then add the corn syrup and the water, and mix for several seconds. Add the eggs and beat on medium speed until they are well blended, about 30 seconds. Scrape the bowl. Add the flour mixture and mix on low speed for 15 seconds. Scrape the bowl. Add the chocolate chips and the nuts and blend until they are mixed in, 5 to 8 seconds. Drop the dough by rounded tablespoonfuls 2 inches apart onto the prepared baking sheets. Bake the cookies until all the edges are dark golden and the centers are light and slightly puffed up, 11 to 12 minutes. Remove from the oven and allow them to cool on the sheets. These are best eaten the same day they are baked. Otherwise store them in an airtight container and in the freezer for up to two weeks, and bring them to room temperature before eating.        Makes 40 cookies                 CHOCOLATE CHIP WALNUT SHORTBREAD — NOAH BEDOAHS        Ingredients        1 3/4 cups plus 2 tablespoons all purpose flour        1/2 teaspoon baking powder        1/4 teaspoon salt
			1 cup (2 sticks) unsalted butter, at room temperature        1/2 cup sugar        3/4 cup semisweet chocolate chips        1/2 cup chopped walnuts or pecans        Directions Preheat the oven to 275°F. Line 2 cookie sheets with parchment paper or leave them ungreased.         Sift the flour, baking powder, and salt together into a small bowl and set aside.         Using an electric mixer on medium speed, cream the butter and sugar together in a medium-size mixing bowl until light and fluffy, about 1 1/2 minutes. Stop the mixer to scrape the bowl several times with a rubber spatula.         Add the dry ingredients on low speed and continue to blend for 10 seconds. Increase the speed to medium-high and beat until fluffy, 2 to 2 1/2 minutes. Scrape the bowl.         Add the chocolate chips and nuts with several turns of the mixer, then complete the mixing by hand with a wooden spoon.         Measure out generously rounded tablespoons of dough and roll them into balls with your hands.         Place the balls 1 1/2 inches apart on the cookie sheets, and press them down lightly to form a flat bottom.         Bake the cookies until they are crunchy and golden, about one hour. To test for doneness, remove one cookie from the sheet and cut it in half. There should be no doughy strip in the center. Allow the cookies to cool on a rack.        Makes 15 cookies                 SOHO GLOBS        Ingredients        5 ounces semisweet chocolate        3 ounces unsweetened chocolate        6 tablespoons (3/4 stick) unsalted butter, at room temperature        1/3 cup all-purpose flour        1 teaspoon baking powder        1/4 teaspoon salt        2 large eggs, at room temperature        2 teaspoons vanilla extract        1 tablespoon instant espresso powder        3/4 cup sugar        3/4 cup semisweet chocolate chips        1/3 cup chopped pecans        1/3 cup chopped walnuts        Directions Preheat the oven to 325°F. Line cookie sheets with butter or vegetable oil.         Melt the 8 ounces semisweet and unsweetened chocolate and the butter in the top of a double boiler placed over simmering water. Allow it to cool slightly.         Sift the flour, baking powder, and salt together into a small bowl and set aside.         Using an electric mixer on medium speed, beat the eggs, vanilla, and espresso in a medium-size mixing bowl until they are mixed together, about 10 seconds.         Add the sugar to the egg mixture and blend it until thick, about 1 minute. Scrape the bowl.         Add the melted chocolate and blend 1 minute more. Scrape the bowl.         Add the flour mixture on low speed and mix until blended, 10 seconds. Fold in the chocolate chips and nuts by hand or with the mixer on low speed.         Drop the dough by generously rounded tablespoonfuls about 2 inches apart onto the prepared cookie sheets.         Bake the cookies until they rise slightly and form a thin crust, about 13 minutes. Immediately remove the cookies from the cookie sheets and place them on a rack to cool.                 CHOCOLATE CHOCOLATE CHIP MANDELBROT-BISCOTTI        Ingredients        4 ounces bittersweet chocolate        1 ounce unsweetened chocolate        1 1/4 cups all-purpose flour        1 teaspoon baking powder        2 tablespoons grated orange zest, or 1 teaspoon instant espresso or coffee powder        1 teaspoon pure vanilla extract        7 tablespoons unsalted butter at room temperature        5 tablespoons granulated sugar        1/4 cup (lightly packed) light brown sugar        1 whole large egg        1 large egg yolk        3 ounces (1/2 cup) semisweet chocolate chips        THE GLAZE        2 ounces bittersweet or semisweet chocolate        2 teaspoons pure vegetable oil        Directions         Preheat the oven to 350°F. Line a baking sheet with parchment paper, or lightly grease it with vegetable oil. Melt the bittersweet and unsweetened chocolate in the top of a double boiler placed over simmering water. Then let it cool to room temperature. Sift the flour, baking powder, and salt together into a medium-size bowl. If you are using instant coffee, dissolve it in the vanilla. Using an electric mixer on medium-high speed, cream the butter, both sugars, the vanilla, and the orange zest, if using, together in a medium-size mixing bowl until light and fluffy, 1 to 1 1/2 minutes. Stop the machine twice during the process to scrape the bowl with a rubber spatula. Add the egg and the egg yolk and mix on medium speed until blended, 10 seconds. Add the melted chocolate with the mixer on medium-low speed and mix to blend, 10 seconds, stopping the mixer once to scrape the bowl. Add the flour mixture with the mixer on low, and blend until almost incorporated, 10 seconds, Then add the chocolate chips and blend to mix, 5 more seconds. Lay the dough on the prepared baking sheet, and mold it to form a cylindrical strip about 10 inches long and 3 inches wide. Bake until firm to the touch about 50 minutes. Remove the sheet from the oven and lower the oven temperature to 275°F. Let the strip cool for 10 minutes. Then, using a serrated knife, cut the strip into 1/2-inch-thick slices. Arrange the slices, standing up, about 1/2 inch apart on the baking sheet. Bake until crunchy through and through, 20 minutes. Then turn off the oven and allow the cookies to sit in the oven for an additional 15 minutes. Remove the sheets from the oven and allow the cookies to cool on the sheets. Meanwhile, prepare the glaze: Melt the chocolate in the top of a double boiler placed over simmering water. Using a whisk, stir in the oil and mix until smooth. When the pastries have cooled, use a pastry brush to paint one side, or the top of the cookies with the chocolate glaze. When the glaze has completely set, 3 hours, place the cookies in an airtight container, with parchment paper or waxed paper between the layers, and store it in a cool dry place or in the refrigerator for 2 to 3 days. (At room temperature, the glaze may discolor after several days.) After that, store the container in the freezer for up to 2 weeks. Bring to room temperature before eating.        Makes about 20 cookies