Wow, it has been awhile since my last post! Since then, I have moved closer to Pittsburgh and begun my third year of permanent, full-time teaching.
And I am continually on a quest to make the perfect chocolate chip cookie - soft and moist on the inside, with juuust enough crisp on the outside for a satisfying texture difference.
So here is the latest recipe:
2 1/4 c PLUS 2 tbsp flour
1/2 tsp baking soda
(add 1/3 c cocoa powder to flour mixture for double chocolate cookies)
2 stick room-temperature butter
1/2 c white sugar
1 c light brown sugar
1/2 tsp salt
2 tsp vanilla
2 large eggs
2 cups (a 12 oz bag) semi-sweet chocolate chips or chocolate chunks
Cream butter and sugars in a large bowl until light and fluffy, 1 to 2 minutes. Add vanilla and eggs and mix until combined. In a separate bowl, sift (or mix with a fork) flour, baking soda, and salt. Add in three increments to creamed butter mixture and mix until just combined. Fold in chocolate chips/chunks. Drop onto cookie sheets, however big you'd like to make them! Place on rack in 350 degree oven and start checking on them at 8 minutes. They should be puffy, but give a slight crackle when you touch the top. Remove from oven and set to cool for a few minutes. Transfer to wire cooling rack to cool completely ... who am I kidding? I ate three within the first 5 minutes!
The end result SHOULD be soft, gooey cookies with the slightest bit of crunch on the outside.
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