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Classic Chocolate Chip Cookies
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 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.
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