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Chocolate Chip Cookies

>> July 4, 2011

chocolate chip cookies


I’m still on the look-out for my favorite chocolate chip cookie recipe (I’m open for suggestions!), so this was another attempt at finding a recipe that I could call my own. Or at least consider my “go to” for chocolate chip cookies.
So this may be a bit of a downer. I know, you’re thinking “how can this be a downer? We’re talking chocolate chip cookies!”. Maybe “downer” is too strong of a word, while these are yummy chocolate chip cookies they are by no means show stopping. But we certainly had no difficulty finishing them off, if you catch my drift.

chocolate chip cookies


I liked the cinnamon-y-ness (word?) of this version, but the texture wasn’t what I was looking for. They were a little too much on the crispy side, and while I prefer a crispier cookie (burnt sugar anyone?) over soft & chewy, these were a little too crispy for my tastes. I tried baking them for less time, but I wasn’t able to get them off the cookie sheet without them falling apart.
I still contend that you should give ‘em a shot, maybe you’ll have better results that I!
Chocolate Chip Cookies
Adapted From: Girl Who Bakes
1 cup unsalted butter
1 cup brown sugar
1 cup white sugar
1 egg
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
1 1/2 cups chocolate chips
Preheat oven to 350 degrees, and line baking sheet with silpat or parchment paper. Then cream both sugars and butter until light and fluffy. Add egg and vanilla and mix until evenly combined.
Add flour, baking soda, salt, and cinnamon to mixing bowl and combine. Add chocolate chips and stir by hand until evenly distributed.
Drop cookies an inch and half apart on cookie sheets and bake for 8-12 minutes or until golden brown.

1 comments:

for the love of a house August 16, 2011 at 6:15 AM  

hi Carolyn!
wow, those cookies look great. I'm always looking for that perfect ccc recipe too. My niece loves Alice Medrich's (recipe below). This from the NY Times has some interesting info http://www.nytimes.com/2008/07/09/dining/09chip.html?_r=1&pagewanted=all

Regarding the dog bed you inquired about- I have had it for years, but had several readers tell me Ballard Designs has a similar one. Also, just google "dog baskets" and you'll find some!

best,
joan

Alice Medrich's:
My Chocolate Chip Cookies

Ingredients:
2 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 pound (2 sticks) unsalted butter, melted and still warm
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon pure vanilla extract
2 large eggs, room temp.
2 cups chocolate chips or chunks or hand-chopped chocolate
1 cup coarsely chopped walnuts or pecans (I have used pecans)

Directions:
Combine the flour and baking soda in a bowl and mix together thoroughly with a whisk or fork.

in a large bowl combine the melted butter with the sugars, vanilla, and salt. Mix in the eggs. Stir in the flour mixture just until all of the dry ingredients are moistened. Stir in the chocolate chips and nuts. If possible, let the dough stand (rest) in the fridge, for 1 or 2 hours, or (better still) overnight. (I made it once with resting 2 hours, and then overnight, couldn't tell much difference, but definitly let it rest in fridge for the 2 hours).

Preheat the oven to 375 degrees. Position racks in the upper and lower thirds of the oven. (I baked one sheet at a time and put on the middle rack).

If necessary, remove the dough from the refrigerator to soften. Scoop rounded tablespoons of dough and place them 3 inches apart on ungreased or lined cookie sheets. (I always use parchment paper). Bake for 9 to 11 minutes, or until the cookies are golden brown at the edges and no longer look wet on top. Remove from the oven and

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