Friday, February 18, 2011

THE cookies

You will recall that I've been on a mission to recreate a batch of chocolate chip cookies that came out deliciously plump and chewy, thick and moist. As I said before, I consider chocolate chip cookies to be my magnum opus, but I believe I have now ascended to a new level of awesomeness.

Since I posted that goal, I've made approximately 2 batches a week. Each time I got a little bit closer to the accidental batch, but I have now repeatedly hit the mark with the same recipe. It's no rocket science; it's honestly just a few tweaks of the Nestle Toll House recipe, but they are reliably delicious and just how we like them around here. My biggest secret? NEVER LEAVE THE KITCHEN when they're baking.

Okay, as promised, here is the recipe:

Chocolate Chip Cookies

14 tbsp unsalted organic butter (1 stick + 6 tbsp)
1 cup dark brown sugar
1/2 cup sugar
2 eggs
1 tsp salt
1 tsp baking powder
1 tsp vanilla
2 1/4 cups bread flour
2 cups semi-sweet chocolate chips

1. Preheat oven to 350 degrees. Microwave the cold butter for 10 seconds.
2. Cream butter alone in mixer. Add brown and white sugars, then eggs.
3. Mix in salt, baking soda, vanilla. Add flour gradually.
4. Mix in chocolate chips.
5. Drop by round, uniform spoonfuls onto cookie sheet.
6. Bake for ten minutes, check cookies. Bake for 1-3 more minutes or until edges just start to brown.
7. Cool on a wire rack.

Notes:
  • If it's right, the dough will look kind of thick and dry.
  • I believe the organic butter is important. If I could only ever buy 1 thing organic for the rest of my life, it would be dairy. I just think it doesn't have an aftertaste or any "extra" flavor the way that some non-organic dairy products can. I've had the best luck (out of all the butters, shortenings and margarines I tried) with Henry's market generic (Sun Harvest) brand, which is also not so expensive. Bonus.
  • Unsalted butter makes a difference, too. Salted butter made the cookies taste too salty, not sweet enough.
  • I love my Pampered Chef cookie scoop and spatula.
  • Do not use a (dark) nonstick pan. Unless you like burned cookies.
  • I have better luck when I keep the butter cold and soften it up by creaming it in the mixer, but I have a strong mixer (a Kitchen Aid). You might need to soften it a bit more.
  • I like King Arthur bread flour.
  • When we have them, I use non-dairy chocolate chips because I like the flavor. Otherwise, good ol' Nestle Toll House chips.
Bet you never thought anyone would obsess over chocolate chip cookies, huh? WELL YOU SHOULDN'T HAVE PUT IT PAST ME.




1 comment:

  1. Wow! I admire your O.C.D. Haha.

    I will definitely give this recipe a try since choc. chip cookies are part of my paleo (sp?) diet.

    -Aldeghi

    ReplyDelete