Sunday, April 18, 2010

Chocolate Chip Cookies (version 3)

As I have documented twice in the past, I'm always looking out for that quintessential chocolate chip cookie recipe. I don't know about everyone else, but it's definitely my go-to cookie whenever I'm craving something desserty. The past two recipes, while not bad, weren't what I was really looking for. So, were these? ALAS. No. Some people may like these ones that spread and get thin but I very much do not. They may taste fine, but I like my cookies to be thicker, while still gooey-chewy. And not so wide! Where is this elusive recipe? I think part of the secret must be to let the dough sit overnight, so maybe I'll try that for the next one.

Chocolate Chip Cookies (version 3) by

Until then, though, you can see how these ones are made. Maybe they're the perfect ones for you. A couple notes: I didn't have nuts to put in, so I nixed that part of the recipe. I also didn't have enough plain semi-sweet chocolate chips, so I used a combination of semi-sweet chocolate chips, butterscotch chips, white chocolate chips, and mini semi-sweet chocolate chips. If you want to know my ratio, it was: 1/2 c semi-sweet chips, 1/4 c butterscotch, 1/4 c white, 1/3 c mini. So it's a little bit less than what the recipe calls for, but the mini chips always end up seeming like more, so it works out. I also had some issues with the first step, but I detailed that below.

Chocolate Chip Cookies (via Smitten Kitchen)

1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/4 teaspoon salt or 1/2 teaspoon flaky sea salt
1 1/2 cups semisweet chocolate chips
1 cup walnuts or pecans, toasted and chopped (optional)

Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.

Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.

Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.

Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.

Store at room temperature in an airtight container for up to 3 days.

 The sugars and butter, ready to be mixed all up together. I apologize for the not wonderful quality of the step by step photos, but I had a craving last night, so there was no natural light to be found. Oh well!

Butters and sugars mixed together. And let me just tell you, with a hand mixer, this was quite difficult to accomplish because of how you're supposed to keep the butter cold. There was flecks of butter flicking everywhere, to the point I had to cover it with a dishcloth so it wouldn't get all over the place. I had to get creative with it just to get the butter properly mixed in. Oy mama sita. 

After the eggs, vanilla and baking soda.

Apparently I forgot to take a photo before I dumped in the chips. Oops! 

Chocolate Chip Cookies (version 3) by
I guess I also forgot to take a photo of the dough balls before baking. Jeez, I was out of sorts or something. Here's what they look like after they've come out of the oven.

Chocolate Chip Cookies (version 3) by

As you can see, they turned out rather large and flat. Maybe it's because I didn't put in the nuts. But as I didn't have any nuts and don't even really like nuts in my cookies, nut such a loss. (By the way, that u instead of the o was purely accidental, but resulted in a hilarious pun, so it stays.)

Chocolate Chip Cookies (version 3) by
But hey, they still taste good. That's all that matters.

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