Tag Archives: chocolate chip cookies

Chocolate Chip Cookies

Posted on June 16, 2012 | 1 comment

Silpat

These are my go to chocolate chip cookies . I make these because I almost always have all of the ingredients on hand. I keep sticks of salted butter in the freezer just for these.  These are your basic chocolate chip cookie, I would say they are more crispy than soft. Unlike my other chocolate chip cookies  (cookies and milk which was published back on Feb. 28 ) which are very very crispy made with vegetable oil and super fine sugar.  These are an old fashioned chocolate chip cookie and if you don’t have dark brown sugar use light brown sugar . I think they’re meant to be made with dark brown sugar but sometimes I only have light brown sugar in the house so it will have to do. If you’re going out shopping for ingredients buy the dark brown sugar. Enjoy with coffee, tea or my favorite  a cold glass of milk. I didn’t make with nuts this time  but you can add some chopped walnuts if you’d like . If cookies spread into one another, while warm cut and when they cool just seperate . Perfect for freezing, I just put them in a freezer bag, and they defrost super fast.

Ingredients: 

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt ( regular table )

1 cup Salted butter ( yep salted butter as per recipe) softened

3/4 cup sugar

3/4 cup firmly packed dark brown sugar or light brown sugar if no dark brown sugar on hand

1 teaspoon water

1 teaspoon vanilla

2 large eggs ( always bake with eggs at room temperature unless it specifies otherwise)

2 cups semisweet chocolate chips

*1 cup chopped walnuts

Directions:

Preheat oven to 350 degrees. Grease 2 cookie sheets or use Silpat

In a large bowl, stir together the flour, baking soda and salt. (you don’t have to sift)

In another large bowl ( I used electric mixer) cream the butter and sugars. Add water and vanilla. Mix the ingredients until they are just combined. Add the eggs and mix them lightly ( don’t over mix the dough) just till combined

Drop the cookies 2 inches apart onto the prepared cookie sheets, I used a tablespoon measuring spoon to get the size I wanted.

Bake them for 13 minutes or until the edges and centers are brown. Remove the cookies to a rack to cool. I baked for 13 minutes and they were just right.

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Posted in Baked Goods, cookies

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Cookies and Milk with Crispy Chocolate Chip Cookies (Very Crispy, Very Crunchy)

Posted on February 28, 2012 | 1 comment

Bakers Sugar/ ultra fine sugar for a crispier cookieCookies and MilkCookies and MilkCaught Joel eating the batterCaught Joel eating the batterCrispy Chocolate Chip CookiesCookies and MilkCookies and MilkCaught Joel eating the batter

Caught Joel eating the batter

I just love a crispy chocolate chip cookie. Plain and simple. I don’t love the chewy ones nearly as much.  While perusing through all of my magazines and books, trying out new recipes, etc., I found this one. It’s similar to many I have but the few key ingredients like superfine sugar and vegetable oil make all the difference. The recipe was in The Food Network Magazine. This recipe produces a crispy cookie pretty simply. Nothing beats a comforting cold glass of milk with a dunked chocolate chip cookie. I’ll take it any day of the week. These cookies are great with tea and coffee, as well. You can freeze them and take them out as you want them. I cannot keep these cookies around because I will eat them all. I keep only a few out and freeze the rest in a big Ziploc freezer bag, they defrost very quickly. The use of vegetable oil in this recipe helps the batter spread, so the cookies come out extra thin and crispy. Superfine sugar makes for a fine, crumbly, crispy texture as well.

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon baking soda

1 stick unsalted butter, softened (leave it out at room temp. or microwave for a few seconds to soften, not melt)

1/4 cup vegetable oil

1 cup superfine sugar

1/4 cup packed dark brown sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

1 1/2 cups semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, salt and baking soda in a medium bowl.

Beat the butter, vegetable oil, superfine sugar, and brown sugar in a bowl with a mixer on medium speed until creamy, about 5 minutes (use the paddle attachment). The mixture will look a bit separated at this point. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the mixer speed to low and beat in the eggs, one at a time, until incorporated. (Do not overbeat.) Beat in the flour mixture until just combined. Stir in the chocolate chips by hand at the end.

Drop small tablespoonfuls of dough onto the prepared baking sheets, about 3 inches apart.  Rotate the baking sheets halfway through the baking process, I rotated the cookie sheet after 10 minutes, they baked between 12 and 15 minutes in my oven .  You want them to be crispy and brown, not just around the edges. You can see in photos they were flat and crispy with chips coming out of cookie, original recipe called for 20 minutes that would have been way too long in my oven. They came out perfectly but I did keep an eye on them. After you rotate them, just keep an eye on them.  If cookies spread into one another in the oven take a sharp knife and cut them apart while they are still warm  then when I lifted off cookie sheet they came apart.  When finished, remove the cookies from the oven and let cool completely on the baking sheets.

Pour a large cold glass of milk and knock yourself out! As you can see from the pictures, I caught Joel eating the batter, which tasted pretty amazing.

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Posted in cookies, dessert

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