Saturday, May 29, 2010
Chocolate Chip Cookies
These cookies come from America's Test Kitchen's The New Best Recipe Cookbook.
They are so popular, at work I would have to make twice as many chocolate chip cookies as any other cookie, in order to keep up with demand.
Not only do they taste great, but they couldn't be easier to mix up. You just need a bowl and a spoon. No mixer necessary!
If you don't want or need all the cookies, you can freeze the balls already scooped, and just let them sit out for 30 min or so and bake from cold. You can store dough in fridge too, but it won't keep as long.
NB. These cookies will be thick and chewy with a crispy edge. The trick is not overbaking them! Take out the first sheet early, to get a feel for your oven.
I won't tell your mom, you think these are better than hers, Chocolate Chip Cookies yield = 40-50 cookies (2 1/4" diameter)
8 oz (2 sticks = 1/2 cup) Butter, melted
8 oz (1 cup + 1 Tbsp) Brown Sugar
5 oz (1/2 cup + 2.5 Tbsp) Sugar
2 tsp Vanilla extract
14 oz (2 1/2 cups) All-Purpose Flour
1 tsp Baking Soda
1 t Salt
12 oz Chocolate Chips or Chunks (I prefer using chopped chocolate. Make sure you scrape all the chocolate dust in too!)
1. Melt butter in microwave safe mixing bowl.
2. Add sugars. Mix until butter is incorporated.
3. Add egg yolks, whole egg, and vanilla extract.
4. Mix dries (flour, baking soda, salt) together in separate container.
5. Add dries to wets, mix until almost all flour disappears.
6. Add chopped chocolate (or chips). Mix until well distributed.
7. Scoop BEFORE chilling dough, it's much easier. I make 1 1/4" balls.
8. Chill scooped dough overnight or for an hour - or bake immediately.. (the cookies will just be thinner though)
9. Bake cookies, 350 deg, for about 12-13 min. Rotate 180 and switch racks (top to bottom) at the 9 min mark.