Thursday, May 22, 2008
The Perfect Chocolate Chip Cookie
I know that's an awful big title to give to a humble little cookie, but I believe I have found a cookie that is neither little, nor humble!
Therefore, the title fits.
The recipe was presented to me as one that would make a chewy cookie, with not too much chocolate, but just enough, with just a hint of crispy around the edges. I waited for months for an opportunity to make these cookies. When a girl in my new ward agreed to watch my toddler at night (does she know kids turn into hyenas after 5?) so I could go to a doctor's appointment, I knew I had found my occasion! I followed the recipe exactly, with the exception of the butter. I can never seem to keep unsalted butter on hand, so I went ahead and used salted butter and then cut the salt down to about 1/8 tsp. to compensate. I did use a 1/4 cup measuring cup to portion out my cookies, but it only made 13 doing it that way, not 16.
Oh, and we did eat these for breakfast...but I definitely wouldn't recommend it. These are more of a you-finished-your-lunch-have-a-treat kind of thing. Oh, and I cooked mine for 20 minutes, and it was perfect. Every oven is different, donchaknow!
One more thing - I used store-brand chocolate chips because I'm cheap like that, and it's what's in my pantry!
OK, so I didn't follow it exactly...but that's about as exact as I get people. Work with me here!
Robyn Lee's Killer Big Fat Chewy Chocolate Chip Breakfast Cookies
- makes 16 -
Adapted from Allrecipes.com
(After which, I adapted it from Serious Eats)
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
1 cup semisweet chocolate chunks chopped from a Green & Black's organic bittersweet chocolate bar (any high-quality bar like Vahlrona or Sharffenberger's would do)
1. Preheat the oven to 335 degrees. Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 23 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.