Monday, February 15, 2010

Magical Cookies

Feeling low tonight after watching Book of Eli, I decided to make our household fave, Chocolate Chip Cookies. Even though only temporary, there's something about the warm melting of freshly made chocolate chip cookies and a cold glass of milk that makes you thankful for being alive. Or maybe that's just me... Though I've made these cookies almost a hundred times, tonight I decided to document the process with my tips and tricks for a perfect cookie. Enjoy!

Chocolate Chip Cookie Dough Recipe


8 oz Butter

3/4 C Granulated Sugar

3/4 C Brown Sugar

2 eggs

2 teaspoons vanilla extract

2 1/4 C All Purpose Flour

1 teaspoon salt

1 teaspoon baking soda

1-2 C semi sweet chocolate chips


Pre-heat oven 350 degrees F.

Using mixer, cream butter and sugars together approximately 3 minutes on medium to high speed or until light and fluffy.

While butter and sugar are mixing, set aside a separate bowl and mix dry ingredients (flour, salt, baking soda)

Mix eggs and vanilla into creamed butter/sugar mixture until just combined

Gradually add flour mixture to butter mixture, one-third at a time until mixed

Stir chocolate chips into dough

Scoop onto cookie sheet (use disher as shown here for best results):

This scoop is approximately 1.5-2 oz. I use this size for my preferred cookie size (about 2.5-3 inches across when baked)

Drop scoops of dough onto baking sheet, careful not to place them too close together.

For best results place into freezer for about 5 minutes just prior to baking. I've found this solves the problem of butter-based cookies from melting too fast and creating a flat, ugly cookie.

An optional yummi-fying step just prior to putting cookies into the oven is to add just a small sprinkle of salt to the top of each cookie. As shown below, I only took a very small pinch and used that one pinch across all of the cookies. Use kosher salt or fleur de sel (something fairly large grained) for best results. Do not try this with table salt!

Bake cookies at 375 for approximately 12-14 minutes (depending on how long frozen and how "done" you like your cookies!)

Remove cookies from baking sheet with spatula and place onto cooling rack. Enjoy your cookies within 10 minutes for the most delicious gooey results but these cookies will be really good for 24 hours. Store in air-tight container for best quality.

1 comment:

Anonymous said...

Yes! they are magical!