Tuesday, April 1, 2014

favorite chocolate chip cookies

Though I love to cook and bake, I really haven't been making too much of anything the past few weeks;  I've felt nothing short of exhausted.


I've been working much more than usual, I've had less sleep than I'm accustomed to, and I've had less free time than I'd like.  Every time I've sat down to write a blog post about any of the things I've had lined up, all I've wanted to do was complain.  And, let's be honest, nobody wants to read about somebody complaining how tired she is; I don't even want to write about it.


But, then I sit down to write and nothing comes to my brain except I'm crabby//I'm tired//why are all those cookies gone.


These cookies do disappear really darn quick in my house, in large part thanks to me, but also in larger part thanks to this 6-foot-5-guy who can eat the whole batch in a day.  To be fair, they really do make a perfectly thick, chewy cookie that anybody except a crunchy-cookie-lover is bound to find addictive.  They're my reliable pick-me-up when I need a quick and easy chocolate-that's-not-straight-from-the-bag fix.


Anyway, it's time for me to take a nap, surf Etsy & Pinterest, eat some leftover cake, and generally get out of doom and gloom of busy-busy-busy by mixing up a batch of these cookies in those really pretty mixing bowls that came home with that cake!


Ingredients
2 1/4 cups all-purpose flour (280 g)
1 teaspoon baking soda
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, melted (170 g)
3/4 cup packed brown sugar (150 g)
1/2 cup granulated sugar (100 g)
1 large egg + 1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups chocolate chips

Instructions
  1. In a large bowl, stir melted butter, brown sugar, and granulated sugar until smooth.  Let cool for a minute, then add the egg, egg yolk, and vanilla extract.
  2. Stir in cornstarch and salt until smooth.  Then, add flour and combine until a smooth dough forms.  If the dough doesn't look like you can roll it out, incorporate a tablespoon of flour into the dough at a time until a smooth dough does form.
  3. Stir in chocolate chips.  The chocolate chips won't stick to the warm, buttery dough as well as they do in some other recipes, but try to distribute them as evenly as possible.
  4. On one long, rectangular sheet of parchment paper, roll dough into a log that is about 1 1/2 inches in diameter and as long as necessary.  Wrap the roll of dough in parchment paper, using this to help shape it into a cylinder.  If the dough doesn't all fit onto the sheet of parchment paper that you cut, make a second log of dough that is also about 1 1/2 inches in diameter.  Refrigerate for at least 2 hours.
  5. When ready to cook, preheat oven to 350 degrees.  Remove the chilled dough logs from the freezer and cut them about every inch to form cookies.  Roll the cookies gently between your hand into a tall, cylindrical cookie (instead of a flat cookie, as cut), as this picture from the original recipe shows, and set them on a non-stick baking sheet about 2 inches apart.
  6. Bake for 11-12 minutes.  The cookies will still appear soft, but should not appear gooey.  When they are done, you should be able to manipulate them gently with a spatula without them tearing.  Remove from oven and let cool for 10 minutes before moving to a wire rack.  Store in an airtight container.
Adapted from Sally's Baking Addiction.


No comments :

Post a Comment