Friday, September 16, 2011

"Forgive Me" Chocolate Chip Cookies


Let me start by saying "I'm sorry".

It's been two weeks since my last post. Ok...maybe two and a half. Jeez I sound like I'm in a confessional.

I think this is the longest I've ever gone without posting a recipe, or telling you about my obsessive compulsive baking habits, or expressing my hatred of slowly growing love handles.

Apparently it's been long enough for my mom to send me this e-mail:

"Hey pooch.
You haven't posted on your blog lately. What gives?
love you
mom :O)"

Yes. My mom calls me pooch. Doesn't that mean dog? Huh? Whatever.

I'm going to try to make it up to you with some Chocolate Chip Cookies. The thick and soft kind.

I hope you like chocolate chip cookies. I mean, I really really hope you do.


The truth is I've been super busy writing a cookbook. No biggie.

For your own good, I hope you never see my kitchen on a weekday afternoon. One word - disastrous. I need to hire a dishwasher. One that will wash dishes for cookies, cupcakes and pie. Interested?

All my time is now being spent tweaking and testing recipes, having intimate photoshoots with my food, dabbling on photoshop and eating ungodly amounts of dessert....for testing purposes. Obviously.

This book will hold all the secrets.

Secrets to making perfectly flaky pastry.

Secrets to making fudgy, shiny-topped brownies.

Secrets to making moist and tender cakes.

It's 6 crazy years of food science knowledge applied to baking and made easy to understand. It's easy reading, pretty pictures and detailed instructions for successful results and a very happy (and perhaps slightly giggly) belly.

There are more than a few chocolate chip cookie recipes in the book. But for now, these are a good place to start!

They're packed with chocolate chips, and a bit of baking powder in the recipe keeps the batter more on the acidic side so that they don't spread too much. Think thick, think chunky and think delicious.

Soft Chocolate Chip Cookies

1 ½ cup all-purpose flour
½ tsp baking powder
¼ tsp baking soda
½ tsp sea salt
½ cup unsalted butter
1 cup packed light brown sugar
1 large cold egg
1 tsp pure vanilla extract
6 oz best quality semi-sweet chocolate chips (about 1 cup)

Preheat your oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.

In a large bowl, whisk together flour, baking powder, baking soda and salt.

First place room temperature butter in the refrigerator until slightly firm, about 20-30 minutes. Combine butter,  sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until somewhat light and a bit airy, 3 minutes. Scrape down the bottom and sides of the bowl and beat 1 minute more. Scrape down, add egg and mix on medium-low speed until incorporated, about 45 seconds to 1 minute. Add half of flour mixture and mix on low for 15 seconds. Add remaining flour and mix 15 seconds more. Increase speed to med-low, add chocolate chips and mix 10 seconds.

Loosely take 1.5-2 oz portions of dough and place on prepared baking sheets, spreading them 2 inches apart. Bake until golden brown on the bottom and top, about 10-12 minutes.
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