This cookie recipe is a wonderful pick by one of my favourite cooking teachers, Marlene Gray from Palm Desert, Calif. Article content

The trick is to bang the baking sheet against the oven rack so the cookies flatten and the edges take on ridges.

The other trick is to take them out of the oven when centres are very pale, so they remain soft.

A tray of these cookies would make a perfect hostess gift for the holidays.

Pan-Banging Chocolate Chunk Cookies

1 cup (250 mL) all-purpose flour

¼ tsp (1 mL) baking soda

½ tsp (2.5 mL) salt

¼ lb (114 g) butter, room temperature

¾ cup (180 mL) white sugar

2 tbsp (30 mL) packed brown sugar

1 large egg

¾ tsp (4 mL) vanilla extract

1 tbsp (15 mL) water

3 oz (86 g) bittersweet chocolate, chopped into ½-inch or smaller pieces.

Arrange oven ra

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