Monday, January 20, 2014

Chocolate Chip Cookies Recipe...

...Every now and then, Yahoo will display a recipe. I'll click on it, think it looks delicious and then forget all about it. I saw this recipe for Chocolate Chip Cookies and sent it to Nana. My email said: Can we make these? It had a link to the recipe and a picture of a craft project I needed her help on. She responded, Sure it looks easy enough. Was that a link to the pattern? I clicked it and a recipe for chocolate chip cookies showed up! Guess we should work on our communication, huh?

Anyways, I made these during our visit and hey turned out fab! I loved that you could freeze them although we didn't. Here's the recipe:

Chocolate Chip Cookies

2 1/8 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups regular semisweet chocolate chips
1 cup large bittersweet chocolate chips
1 1/2 cups walnuts, finely chopped
1 cup (2 sticks) unsalted butter, room temperature
1 cup light or dark brown sugar, tightly packed
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
  1. Heat oven to 375° F.
  2. Sift flour, baking soda, and salt. Set aside.
  3. Mix together chocolate chips and chopped nuts. Set aside.
  4. All medium speed unless otherwise noted: In a standing mixer, with the paddle attachment, cream the butter and sugars until well mixed and light. Scrape down the sides. Add one egg. Mix for 5 seconds. Scrape down the sides. Add second egg. Mix for 5 seconds. Scrape down the sides. Add vanilla. Mix for 5 seconds. Scrape down the sides.

  5. Also important to let your helper to play with dirty dishes to keep from tossing the flour out of the bowl when you mix it all together.

  6. You’re going to add the sifted flour mixture in 4 batches, stopping before adding the final batch. For the first 3 batches, mix at low speed just to combine, scraping down the sides between each addition. When you get to the final batch of flour, add the chocolate chip/nut mixture. They will get a bit crushed. That’s okay. Mix until there’s barely a trace of flour visible. Don’t over-mix. Sometimes, it’s better to be safe and do the final bit of mixing by hand.
  7. Set up a sheet pan with a silpat or parchment paper. Bake one tray at a time or they will all cook at different rates. Make them spherical, not flat. The cookie size is up to you. I find the bigger they are, the better ratio you have between gooey interior and crisp exterior. 2 ounces is about right for that.
  8. Leave a few inches between the raw cookies. Place sheet pan in the oven. They cook very fast at this temp. I never set a timer. I just hang around the oven and drink tea. They’re done when they’re brown and crispy on the outer border and raw in the very middle (8 to 10 minutes). Remove sheet pan. Allow to cool for a few minutes, then, with a spatula, transfer cookies to a cookie rack to cool. If you’re not going to eat them right away, they should be frozen.
  9. If you’re not baking them off right away, portion them out with an ice cream scoop, place them on a sheet pan, and freeze. Once firm, store them in a Ziploc bag. Works great to bake them off when they’re frozen.
We left out the walnuts and couldn't find bittersweet chocolate chips so we used semi-sweet chocolate chunks. We both agreed this recipe was a keeper! Mine turned out a little gooey because Nana's oven was acting weird so we turned it down to 350. But, hey, whose going to complain about gooey chocolate chip cookies???

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