Freckles in April: Recipe: Chocolate Chip Cookies

Thursday, January 6, 2011

Recipe: Chocolate Chip Cookies

After taking this picture I was forced to eat this cookie for breakfast. It was difficult, but I managed.


The search for the perfect chocolate chip cookie recipe is so universal that the New York Times did a feature on it (you can also read about it here). They interviewed Very Important People of the baking world and published something that many considered The Ultimate Chocolate Chip Cookie Recipe. It's a pretty fancy pants recipe involving some pricier ingredients (um, Valrhona feves? Not something I keep on hand in my pantry) but there was a lot of good technique stuff in that article.

Which is how my Ultimate Chocolate Chip Cookie Recipe came to be. I took bits and pieces from other recipes and used some of the stuff I learned from the NYT article and have ended up with a darn good cookie recipe.

In honor of Stinky's 3rd birthday this week, for which I made these cookies, I will share the recipe with you.

Don't be scared of the salt sprinkle before baking. That salt makes this recipe (and will elevate just about any chocolate chip recipe, I swear to you). Most desserts are woefully under salted. The sweet needs something to play off and that's where the salt comes in. Trust the salt, my friends.

Chocolate Chip Cookies

2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
1 teaspoon vanilla extract
1 cup chocolate chips (Aaron likes semi sweet but I prefer something a little darker and more bitter. Personal preference)
flaky sea or kosher salt

Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

Using an electric mixer, beat the butter and sugars until thoroughly blended and light in color (this takes a few minutes. Be patient). Beat in the egg, yolk, and vanilla until well combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

Refrigerate for at least 24 hours but preferably 36 hours. The dough will be dry.

Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper or spray with nonstick cooking spray.

Take a large spoonful (1.5 ounces) of dough and drop on to the cookie sheet (you might need to use your hands to make a cohesive ball). I usually only fit about 6 to a sheet. Sprinkle each cookie with a small pinch of sea salt or flaky kosher salt. Bake for 15-18 minutes.

11 comments:

  1. So fun to read your blog! I'm just a horrible comment..er?. Anyway, you are adorable. And I'm always on the hunt for a better CCCookie recipe. Thanks for sharing!

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  2. I learned in Organic Chemistry why you have to beat the egg, sugars, and butter together. Pretty interesting chemical stuff going on there. We'll have to give these a try sometime!

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  3. Is this because you are dark and bitter? (too good a joke to only make ONCE!).

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  4. One of my new year resolutions is to bake more! :D
    xxx

    http://gypsy-diaries.blogspot.com/

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  5. YUM! Thanks for sharing...these sound delicious!

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  6. YUMMY!!!! I trust you so I trust the salt. I'll be making these!

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  7. I want to eat a cookie so bad right now. I blame you, of course.

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  8. It's always so refreshing to read your blog! Quick question about your choco chip cookie recipe --

    what do you mean when you say "unsalted butter, melted and cooled until warm" ?

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  9. Anon- melt the butter in a saucepan and then let it cool a bit before adding it to the sugar (and then adding the eggs). If the melted butter is too hot it will start to cook the eggs and you end up with little bits of scrambled egg in your cookies. Not tasty.

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  10. Amazingly easy and really looks delicious. I'm definitely craving for a plate of that right now. Thanks for sharing this wonderful recipe. This is definitely a must do recipe this weekend since I got my Alcohol Training.

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