Tuesday, January 11, 2005

Chocolate Chips Cookies

Chocolate chip cookies can be too greasy, too chewy, soggy, too crunchy, or too metallic tasting. A perfect specimen of a chocolate chip cookie should be crunchy around the edges without being so thin that the edges crumble, soft in the center without being soggy, and thick enough that you feel satisfied when it’s done.
I figured, since it's snowing outside (here in the sticks), that I'd share with you the best Chocolate Chip Cookie recipe I have found after years of research (I’m not kidding).

From Baking Illustrated
Thick and Chewy Chocolate Chip Cookies
Makes about 18 Large Cookies

You’ll Need:
2 cups plus 2 tbsp. unbleached all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup packed light or dark brown sugar (I prefer light)
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1-1½ cups semisweet chocolate chips

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 baking sheets with parchment paper or spray them with nonstick cooking spray.
2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
4. Roll a scant ¼ cup of dough into a ball. Following the illustrations, hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 ½ inches apart.

5. Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a wide metal spatula.

Some personal input: If you don’t like very rich cookies, try substituting the butter with margarine. Use half milk chocolate chips and half dark chocolate chips for a really yummy mix!
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