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I loved the deep caramel-y flavor of the NY times cookie due to the overnight chill, so I thought I’d try the Baked chocolate chip cookie recipe that calls for the same thing. I halved the recipe, and my first few cookies came out flat. I added a big tbsp of flour and re-mixed, and they came out much better. Great buttery texture, nice and chewy with a slightly crispy edge (just barely), and a dark yummy flavor. I actually bought the dark brown sugar instead of subbing light brown. One note – the cookbook authors stated to use slightly cold butter, which I did not do. They suggest taking the butter out of the fridge, measuring all of the ingredients, and then the butter should be good to use. I found the recipe on Sweet Pea’s Kitchen. I only used 1 cup of chocolate chips.

Chocolate Chip Cookies

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup firmly packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2  2/3 cups (16 ounces) semisweet chocolate chips

Directions:

  1. In a large bowl, mix flour, salt, and baking soda and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until smooth and creamy. Scrape down bowl and add eggs, one at a time, beating until incorporated. The mixture will look light and fluffy. Add vanilla and beat for 5 seconds.
  3. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Fold in chocolate chips.
  4. Cover the bowl tightly and place in refrigerator for 6 hours.
  5. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
  6. Use your hands to shape into 2-tablespoon-sized balls. Place on prepared baking sheet, 1-inch apart. Bake for 12-14 minutes until edges are golden brown and the tops just start to darken.
  7. Remove baking sheet from the oven and cool on a wire rack for 5 minutes. Transfer the individual cookies to the wire rack to cool completely.

Source: Baked: New Frontiers in Baking

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