Apr 2, 2008

Thick and chewy Chocolate chip cookie


Isn't this adorable? I was browsing through Martha stewart's website and I found this great idea for wrapping up cookies. I thought I would try it out and give it away as favors. They look so pretty lined up in a row!! heehee. Inside the envelope is a yummy chocolate chip cookie.

Like probably every baker, I'm in search for the perfect chocolate chip cookie recipe. So far, I've only actually tried two recipes. This one and the one from martha stewart's baking handbook. They're very different in texture and it's very hard to compare the two. This one is as the title suggests, it's thick and chewy. The one from martha is much thinner and it has a slight crisp to it. I think I prefer the martha stewart one, because I tend to like thinner cookies. But I chose to make these cookies because I wanted a hefty cookie that would look nice in the cd sleeves.


Thick and Chewy chocolate chip cookies
from Baking illustrated

2 cups plus 2 tablespoons (10 5/8 oz) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1-1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 oz) light or dark brown sugar
1/2 cup (3.5 oz) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 to 1 1/2 cups semisweet chocolate chips


1. Adjust oven racks to upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, salt together in medium bowl; set aside.

3. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

3. Roll a scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Each half will have a jagged surface where it was ripped from the other. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough's uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inch apart.

4. Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a wide metal spatula.

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