CHOCOLATE CHIP COOKIES
There is little doubt that the chocolate chip or Toll House cookie is America's favorite; so much so that it may qualify as one of the basic food groups. This adaptation is crisp around the edges and chewy in the middle. To achieve that consistency, it's crucial that you take the cookies out of the oven when the centers are light colored and puffy and the edges are golden. The slightly underdone centers will drop when they cool and become chewy. With these cookies, I always figure on ending up with fewer than the stated recipe yield because everyone who wanders into the kitchen can't seem to resist sticking a fingerful of the dough into their mouths. But then, neither can I.
Makes 24 large cookies
| (CLICK TO BUY)
2 cups plus 1 tablespoon all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter at room temperature
1 cup plus 1 tablespoon (lightly packed) light brown sugar
1/2 cup plus 2 tablespoons granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1 1/2 cups semisweet chocolate chips
|1.||Preheat the oven to 375°F. Line several cookie sheets with parchment paper or grease them lightly with butter or vegetable oil.|
|2.||Sift the flour, baking soda, and salt together into a small bowl and set aside.|
|3.||Using an electric mixer on medium speed, cream the butter, both sugars, and the vanilla together in a medium-size bowl until light and fluffy, 1 1/2 to 2 minutes. Stop the mixer twice to scrape the bowl with a rubber spatula.|
|4.||Add the eggs and beat on medium speed until they are blended, about 30 seconds. Scrape the bowl.|
|5.||Add the dry ingredients and mix on low speed for 15 seconds. Scrape the bowl.|
|6.||Add the chocolate chips and blend until they are mixed in, 5 to 8 seconds.|
|7.||Drop the dough by generously rounded tablespoonfuls (the equivalent of 3 level tablespoons) 2 inches apart onto the prepared cookie sheets.|
|8.||Bake the cookies until the edges are dark golden and the center is light and slightly puffed up, 11 to 12 minutes. Remove the cookies from the oven and allow them to cool on the sheets. These are best eaten the same day they are baked.|
Note: This dough also works beautifully when it's refrigerated a minimum of 4 hours; it tends to produce a thicker, chewier cookie that is crisp around the edges.
Excerpted from ROSIE'S BAKERY ALL-BUTTER, FRESH CREAM, SUGAR-PACKED, NO-HOLDS-BARRED BAKING BOOK copyright © 1991 Judy Rosenberg.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.