Name: The Chocolate Chip Cookie FUSF
Prep time: 14 min
Cook time: 1 h
Total time: 2 h
Ingredients: 2 1/2 cups (350 g) all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt plus a pinch to sprinkle before baking; 1 cup (8 ounces/225 g) unsalted butter, at room temperature; 1 cup (215 g) granulated sugar; 3/4 cup (150 g) packed light brown sugar; 1 teaspoon vanilla extract; 2 large eggs, at room temperature; 8-12 oz. chocolate chips or chunks(less to feature the cookie flavor, more to highlight your chocolate)

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The Chocolate Chip Cookie FUSF Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. Chocolate Fudge Cookies, also called Chocolate Rads, are hard to describe as they seem to be a cross between a chocolate cookie and a chocolate torte. The chocolate lover is in for a real treat with this cookie. You can cook The Chocolate Chip Cookie FUSF using 9 ingredients and 7 steps. Here is how you cook that.

Ingredients of The Chocolate Chip Cookie FUSF

It's 2 1/2 cups (350 g) of all-purpose flour.
It's 1 teaspoon of baking soda.
Prepare 1 teaspoon of salt plus a pinch to sprinkle before baking.
It's 1 cup of (8 ounces/225 g) unsalted butter, at room temperature.
Prepare 1 cup (215 g) of granulated sugar.
Prepare 3/4 cup (150 g) of packed light brown sugar.
It's 1 teaspoon of vanilla extract.
You need 2 of large eggs, at room temperature.
It's 8-12 oz. of chocolate chips or chunks(less to feature the cookie flavor, more to highlight your chocolate).

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The Chocolate Chip Cookie FUSF instructions

Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F..
In a small bowl, whisk together the flour, baking soda, and 1 tsp salt..
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the chocolate chips/chunks..
On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches (23 cm) long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours..
Line 2 baking sheets with parchment paper or silicone baking mats..
Slice the logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the chips crumble out, simply push them back in. Sprinkle a pinch of salt over cookies..
Bake, rotating the baking sheets midway through baking (6 minutes) until the cookies are very lightly browned in the centers, about 12 minutes. If you like soft chocolate chip cookies, err on the side of underbaking. Adjust the baking time as needed..

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