bits and pieces

Tuesday, September 28, 2010

big, fat, chocolatey and chewy cookies



Chocolate chip cookie recipes aren't hard to come by. This is actually an old blog post, but I am proof reading my thesis for the 3948th time so I am a little preoccupied. That said, this would be a pretty sad comfort-food blog if I didn't post a good cookie recipe. There are probably more scrumptrulescent recipes out there but this one works very nicely for me! I just made these with boring old semi-sweet chocolate, BUT these cookies are also excellent if made with m&ms, milk chocolate chips, dark AND white chocolate chips, walnuts, macademia nuts, etc. Let the cookie dough be a vehicle for deliciousness.

ingredients:
3/4 cup melted butter
1 egg + 1 egg yolk
1 cup packed brown sugar
1/2 cup white sugar
1.5 tbsp vanilla (when baking, always use more vanilla than is entirely sane)
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
2 cups chocolate chips (I actually prefer chopping up semi-sweet chocolate squares, but hey - chocolate is chocolate)

other things you'll need:
baking sheets
parchment paper (optional)

  1. preheat your oven to 325 degrees. Line your baking trays with parchment paper/grease your baking trays. 
  2. in a separate bowl, sift together all your dry ingredients (NOT including sugar. i.e. you want to sift your flour, salt, baking soda). you want to do this to make sure your salt and baking soda is evenly distributed throughout your soon to be delicious cookies. 
  3. in a mixing bowl, blend your butter, sugar, egg + yolk, and vanilla. Since the butter is pre-melted, it makes mixing super-easy. Hurrah! Blend until creamy. 
  4. Stir in your dry-mix until JUST mixed. Most of the time I don't even use all of my dry-mix and will have up to a 1/2 cup left over. You want to ensure this is cookie dough, not some strange sugary paste, but you don't want dry crummy cookies either. If it looks right to you, it probably is. 
  5. add as many delicious chocolate chips as your dough will hold without becoming chocolate with incidental dough. 
  6. drop your cookies onto your trays. If its on hand, I like to use an ice-cream scoop to portion out my cookies. It makes them more uniformly shaped which makes me feel fancy. Your cookies should be spaced about 2 inches apart, roughly 8-10 per tray. 
  7. bake for 12-18 minutes until golden-y and just starting to brown around the edges. 
  8. let them sit for a few minutes so you don't burn your fingies, and then eat as many as you can. 







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