Thursday, March 11, 2010

Cookie monster...

I'm always looking for new cookie recipes to try. I'd like to say I make cookies for the kids but in all honesty, it's my hubby and I that eat most of them. Finding a really good chocolate chip cookie recipe is not as easy as one would think. There are hundreds of recipes floating around. Some are too soft, some too crispy, some not chewy enough. I've yet to find the perfect, "Holy Grail" of chocolate chip cookies.


Here's a recipe I found on Smitten Kitchen , a great blog written by this woman Deb. She is an outstanding photographer, writer and chef. Her blog is what I hope mine can be one day. I sort of have a blog crush on it! In the meantime, she is an inspiration. We all need that in life.


I wanted to try this recipe mainly because her photos made me salivate on the spot. Also, they were described as "crispy, chewy" and that's exactly how I like my cookies to be. I used Ghirardelli milk chocolate chips instead of semisweet ones. I also had to cook mine a few minutes longer than the recipe. It all depends on your oven I guess. I also made some without the chocolate chips for my son who is not a chocolate lover. Where did he come from?


Well they were indeed crispy AND chewy. I brought them to a parents' meeting and everyone loved them. These may be my go to recipe from now on.


Crispy, Chewy Chocolate Chip Cookies


Adapted by Smitten Kitchen from AllRecipes.com


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
1 egg yolk
2 (I used only 1) cups semisweet chocolate chips


1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) 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.

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