Thursday, May 31, 2007
To-Die-For Chocolate Chip Cookies
These are simply amazing... they never last long when I make them! I got the recipe from the book "Cookies Unlimited" by Nick Malgieri (he is the god of cookies!) I like to mix up the chips, using half and half milk chocolate and semisweet chocolate. If you like, you could do half butterscotch and half semisweet or half white choc and half semisweet. Whatever you like :)
You can also halve the weight of the chips and only put 1 cup/1/2 a bag in... but where's the fun in that?! :)
Here's the recipe; it will make about 35 cookies.
1 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon (not in the original recipe so if you're not a fan, you can totally leave it out. I will add cinnamon to everything! Just adds a little extra to the cookies).
8 tbsp. (1 stick) unsalted butter, softened (throw it in the microwave for about 25-30 seconds to soften it)
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp. vanilla extract
2 cups (one 12-ounce bag) semisweet chocolate chips
**You can also add 3/4 cup chopped walnuts or pecans if you would like. I have never tried this, but I do like nuts and chocolate together in cookies. This particular cookie is just so good without them - I figure why fix what's not broken?!**
1. Preheat oven to 375 degrees. Line 2-3 cookie sheets with parchment, foil, or a silicone baking mat (I'm a tree hugger so I save paper and use the baking mats!)
2. In a bowl, combine the flour, salt, cinnamon (optional), and baking soda; stir well to mix.
3. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar until combined, then beat in the egg and vanilla, beating until smooth. Do not overmix.
4. Remove the bowl from the mixer and use to large rubber spatula to stir in the flour mixture. Stir in the chips and optional nuts.
5. Drop teaspoonfuls of the dough 2-3 inches apart on the prepared pans. Bake the cookies for 12-15 minutes (that is according to the recipe - mine only ever need 10 minutes. I'd recommend you check them after 10!), or until they are deep gold and firm.
6. Slide the papers or foil or baking mats off the pans onto racks. After the cookies have cooled, detach them from the paper/foil/mats and store them between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
Malgieri, Nick (2000). Cookies Unlimited. HarperCollins Publishers, Inc.: New York, NY.