准备

• 将两个架子放在烤箱的上和下三分之一中，然后将其预热至350°F。用羊皮纸排在两个烤盘上。尽管您可以将床单涂黄油，但羊皮纸对于这些饼干很有用，因为大块的巧克力可以粘在锅上。
• 将干成分筛入一个大碗中，将betway电子竞技俱乐部任何可能保留在Sifter中的谷物或其他成分倒入碗中。
• Add the butter and the sugars to the bowl of a standing mixer fitted with a paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Use a spatula to scrape down the sides of the bowl. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
• Add the chocolate all at once to the batter. Mix on low speed until the chocolate is evenly combined. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out onto a work surface, and use your hands to fully incorporate all the ingredients.
• Scoop mounds of dough about 3 Tbs. in size onto the baking sheet, leaving 3 inches between them, or about 6 to a sheet.
• 将饼干烘烤16至20分钟，将床单旋转一半，直到饼干均匀呈深棕色。将饼干（仍在羊皮纸上）转移到柜台冷却，然后用剩余的面团重复。

  

Make Ahead Tips

These cookies are best eaten warm from the oven or later that same day. They’ll keep in an airtight container for up to 3 days. For freshly baked cookies anytime, you can refrigerate some of the dough for later. Be sure to scoop out balls of dough before chilling, as the cold dough is too difficult to scoop. Also, remember that cookies baked from chilled dough will be thicker than those made from room-temperature dough. This dough–scooped, chilled, and wrapped in plastic–will last in the refrigerator for one week, assuming it doesn’t get eaten first!