This cookie is delicious! I got it out of my "The New Best Recipe" book. It is like eating a cookie from a gourmet cookie shop. They add an extra egg yoke and melt the butter, which they say is what helps the cookie keep its soft texture. Like all cookies they are best hot out of the oven. We made a double batch and froze them individually wrapped for school lunches and they were just as tasty.
Thick and Chewy Chocolate Chip Cookies "The New Best Recipes", p.776)
2 cups plus 2 Tablespoons (10 5/8 ounces) Flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 Tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until just warm
1 cup packed (7 oz) light or dark brown sugar
1/2 cup (3 1/2 oz) granulated sugar
1 large egg, plus 1 large egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips
Adjust the oven racks to the upper and lower middle positions and heat the oven to 325 F degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended.
Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and , with jagged surfaces facing up, join the halves together at the base, agin forming a single ball, being careful not to smooth the dough's uneven surface. Place the formed dough ball on the prepared baking sheets, jagged surface up, spacing them 2 1/2" inches apart.
Bake until the cookies are light golden brown, the outer edges start to harden, and the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a wide metal spatula.
In my convection multi-rack setting of my oven I bake it at 325 convection for 13 minutes and do not rotate my pans.
2 cups plus 2 Tablespoons (10 5/8 ounces) Flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 Tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until just warm
1 cup packed (7 oz) light or dark brown sugar
1/2 cup (3 1/2 oz) granulated sugar
1 large egg, plus 1 large egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips
Adjust the oven racks to the upper and lower middle positions and heat the oven to 325 F degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended.
Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and , with jagged surfaces facing up, join the halves together at the base, agin forming a single ball, being careful not to smooth the dough's uneven surface. Place the formed dough ball on the prepared baking sheets, jagged surface up, spacing them 2 1/2" inches apart.
Bake until the cookies are light golden brown, the outer edges start to harden, and the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a wide metal spatula.
In my convection multi-rack setting of my oven I bake it at 325 convection for 13 minutes and do not rotate my pans.
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