4th Day of HTCE: Chocolate Chip Cookies

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Classic Chocolate Chip Cookies

Makes: 3 to 4 dozen

Time: About 30 minutes

These should really be called chocolate chunk cookies because that’s what’s called for in this recipe. (The chocolate chips available in every grocery store are disappointing at best and barely chocolate at worst.) For the most delicious results, buy a bar of good-quality chocolate (any kind except unsweetened; semisweet is traditional), chop it up, and mix it into the dough.

1 /2pound (2 sticks) unsalted butter, softened

3 /4cup granulated sugar

3 /4cup brown sugar

2 eggs

2 cups all-purpose flour

1 /2teaspoon baking soda

1 /2teaspoon salt

1 teaspoon vanilla extract

2 cups chopped good-quality semisweet chocolate

(about 8 ounces)

1. Heat the oven to 375°F. Use an electric mixer to cream together the butter and sugars; add the eggs one at a time and beat until well blended.

2. Mix the flour, baking soda, and salt together in a bowl. Add the dry ingredients to the dough, beat for a moment, then add the vanilla and stir in the chocolate chips.

3. Drop tablespoon-size mounds of dough about 3 inches apart in rows and columns on ungreased baking sheets. Bake until lightly browned, about 10 minutes. Cool for about 2 minutes on the sheets before using a spatula to transfer the cookies to a rack to finish cooling. Store in a tightly covered container at room temperature for no more than a day or two.

Chocolate–Chocolate Chunk Cookies. Be sure to use good chocolate here: Melt 1 ounce each semisweet and unsweetened chocolate and add to the dough after combining wet and dry ingredients.

Toffee Chunk Cookies. Make your own toffee or use store-bought: Substitute toffee chunks for all or half of the chocolate chunks.

White Chocolate–Macadamia Cookies. Substitute 1 cup each chopped white chocolate and roughly chopped macadamia nuts for the semisweet chocolate.

 

Posted in Baking, Behind The Scenes

3 Comments

  1. Elisabeth Dubin said...

    Uh oh. I made these and they turned into flat, crispy cookie puddles with a pile of chocolate chunks in the middle (unusable for my guests). BUT, I should mention that I made a substitution! I substituted ground oat flour for some of the all-purpose white flour. Do you think this substitution would cause the fail? I can’t help but think this is too much butter for the amount of flour…

  2. Ellen Bognar said...

    elisabeth, i made them exactly (but used ghirardelli chocolate chips), & they were perfect.

  3. CarolinaDivina said...

    Elisabeth
    They will turn flat and crispy if you mix the flour in with a machine. If you hand mix the flour, they will be perfect.

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