Monday, March 28, 2011

Chocolate Chip Cookies

These cookies are big, not the biggest cookie I've ever seen (or even eaten for that matter) but they are still pretty BIG. You can eat one with a large glass of cold milk and be satisfied. I recommend eating these cookies while they are still warm from the oven, I think they taste best that way. Don't have 12 hungry people to feed freshly baked cookies to? That's okay because you can freeze the cookie dough. Just form the dough into 1/4 cup sized disks and freeze in a single layer. Once frozen, transfer cookies to a freezer bag. When you are ready to bake, put the frozen cookies on a baking sheet and straight into a 325 degree F oven. Bake frozen cookies for 20-23 minutes.

Chocolate Chip Cookies
10 tablespoons Unsalted Butter, Melted
2/3 cup Light Brown Sugar, Packed
1/2 cup Granulated Sugar
2 teaspoons Vanilla
1 Whole Egg
1 Egg Yolk
2 cups All-Purpose Flour
1/2 teaspoon Baking Soda
1 teaspoon Salt
1 cup Milk Chocolate Chips

Preheat oven to 325 degrees F. Line two baking sheets with parchment paper. Melt butter, then set aside to cool. In a medium sized bowl whisk together the flour, baking soda and salt, set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugars and butter. Add the whole egg, egg yolk and vanilla, beat on medium-high for 2 minutes, scrape the sides as needed. Add the flour mixture to the butter mixture and beat on low just till combined. Stir in the chocolate chips. Drop dough in 1/4 cup sized heaps onto prepared baking sheets (6 cookies per sheet), flatten slightly (I like to use the back of an offset spatula for this). Bake 18-20 minutes or until golden around the edges. Allow cookies to rest on baking sheet for a few minutes then transfer to wire rack.*

Makes 12-13 cookies

*These cookies taste best when they are still warm from the oven.

Recipe slightly adapted from Farmgirl Fare where it was adapted from Nigella Kitchen : Recipes from the Heart of the Home

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