The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste of the NFL. This week, Chef Alex Guarnaschelli of Butter Restaurant reminds us not to overlook dessert when tailgating. Tailgating is about enjoying all kinds of decadent food while watching the game. And when it comes to dessert, homemade chocolate chip cookies are probably at the top of everyone’s list of indulgent desserts. This week Alex shares her favorite recipe for these homemade treats. And if you want to go the extra mile, you can sandwich your favorite ice cream in between.
To celebrate Super Bowl 50, we’ve partnered with Taste of the NFL and their chef partners all season long. Now in its 25th year, the official NFL charity, Taste of the NFL helps to raise awareness and funds via the season-long Kick Hunger Challenge. To date Taste of the NFL has raised and donated in excess of $24 million to food banks and nonprofit organizations in the 32 NFL cities, resulting in more than 192 million meals for Americans in need. 100% of the proceeds generated goes directly back to local communities. Get in the game. Help Kick Hunger. For more information or to donate to your favorite team/city visit: www.kickhungerchallenge.com
To engage via social media:
TNFL on Instagram and Twitter: @TasteoftheNFL
TNFL on Facebook: https://www.facebook.com/TasteoftheNFL
Alex on Instagram: @guarnaschelli
Alex on Twitter: @guarnaschelli
Alex on Facebook: https://www.facebook.com/chefalexguarnaschelli
- 1 Cup plus two tablespoons all-purpose flour
- 1/2 Teaspoon baking soda
- 1 stick unsalted butter
- 1/2 Cup granulated sugar
- 1/2 Cup light brown sugar, tightly packed
- 1 egg
- 1/2 Teaspoon kosher salt
- 1 1/2 Teaspoon vanilla
- 1 1/2 Cup dark chocolate, coarsely chopped
Preheat the oven to 375 degrees F.
Make the batter: Combine the flour and baking soda. Set aside. In the bowl of a mixer fitted with the paddle attachment, “cream” the butter with the sugars until smooth, 8-10 minutes until light and fluffy. Do not rush this step. Add the egg, salt, and vanilla and beat until blended. Remove the bowl from the machine and stir in the flour mixture and chocolate.
Bake the cookies: Drop spoonfuls of dough onto a nonstick baking sheet, leaving space between each, as they will “spread” as they cook. Bake until light brown on the tops and edges, 8-10 minutes. Remove and allow the cookies to “firm up” a little, 5-10 minutes, before serving.