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Posts Tagged ‘chocolate chips’

These became the best stale cookies I’ve ever eaten.

Wait.

Let me explain.

I made these cookies for the first time on July 28th.  That was a Wednesday.  Scott and I nibbled more than we should have for a day-and-a-half, and then…

I went into labor.

That was a Thursday.  (I’ll never forget it!)

And so the remaining uneaten cookies sat, lonesome-as-can-be, in the house until we got home on Saturday.

And let me tell you……..

There is nothing tastier than a stale homemade cookie when you’ve been eating hospital food for two days!

Oaty chocolate chip cookies barely adapted from Staff Meals from Chanterelle by David Waltuck and Melicia Phillips
yields about 32 cookies

  • 1 cup (2 sticks) unsalted butter at room temperature
  • 1 cup firmly packed brown sugar
  • 3/4 cup white sugar
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 cups rolled oats (not instant)
  • 2 cups chocolate chips

Set an oven rack in the center-most position, and preheat the oven to 375º.  Prepare 3 baking sheets by lightly buttering them or lining them with silpats.

In the bowl of a standing mixer fitted with the paddle attachment, add both sugars and the butter.  Mix on low speed until combined, then mix on medium for about 60 seconds, until light and fluffy.

Scrape down the sides of the bowl, and sprinkle in the baking soda and salt.  Again, mix well on medium speed for about 15 seconds.

Add the eggs, one at a time, mixing well between each addition.  Scrape down the bowl.

Add the flour, one cup at a time, mixing to thoroughly combine before adding the second cup of flour.  Scrape down the bowl.

Add the oats, one cup at a time, mixing to thoroughly combine before adding the second cup of oats.  Scrape down the bowl.

Dump in the chocolate chips all at once, and mix until they are fully incorporated.

Drop 2-Tablespoon sized balls onto the prepared baking sheets, leaving about 2 inches between each ball of dough.  Bake the cookies, one tray at a time, for 12-14 minutes, or until the cookies have started to turn golden on the edges and are still slightly soft in the center.  Allow the cookies to cool on the baking sheet for about 3 minutes before removing them to a cooling rack.

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p40900451Ever on the lookout for ways to tweak my own version of the Chocolate Chip Cookie, I’ve followed a lot CCC recipes over the past few years.  “What’ll you do tomorrow, on your day off?” Scott asks. “Mmm.  Dunno.  I’m thinking of baking”, I usually say.  “Well we do have those chocolate chips in the cabinet” he says, as though they’ve been languishing for years.

This time I baked up the version that Cook’s Illustrated printed in their May & June 2009 issue.  Sorry Dad.  I guess I beat you to it.  Priorities, priorities.

The recipe is totally hand mixed, which doesn’t make your arm want to fall off because the butter gets melted and browned.  You’re really dealing with a liquid-like batter.  The final dough is shiny-looking, rather than the typical matte sheen that you’re used to seeing, and it was a bit soft too.  They suggest baking the cookies immediately rather than wait the 24-36 hours recommended in this popular recipe.  And I did.  They came out looking pretty good.  But I only baked half of the dough.  The other half is in the refrigerator.  I’ll try baking a batch using the chilled dough in a few hours and notice the difference.  They did spread a little on the edges, producing the crisp/crunch that they were looking for.  But it was a little too crisp for my taste.   *I imagine that chilling the dough for a while will help to eliminate the spread a bit (my preference).

p40900471

As for flavor,  they’re dang good.  There’s a nice butterscotch-y-ness produced by the browned butter and brown sugar, there’s a good ratio of chocolate to cookie, and they do have a nice, rich chew in the center. Also, the next day they were amazingly good.  The day’s rest seemed to improve them, even.

Perfect Chocolate Chip Cookies adapted from Cook’s Illustrated May & June 2009
yields 16 large cookies

  • 1-3/4 cups (8-3/4 ounces) unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 14 Tablespoons unsalted butter
  • 1/2 cup (3-1/2 ounces) granulated sugar
  • 3/4 cup (5-1/4 ounces) packed dark brown sugar
  • 1-1/2 teaspoons kosher salt)
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1-1/4 cups semisweet chocolate chips or chunks

Adjust oven rack to middle position and heat oven to 375 degrees.  Line 2 large baking sheets with parchment.  Whisk flour and baking soda together in medium bowl; set aside.

Heat 10 Tablespoons butter in a NOT non-stick, 10-inch skillet over medium-high heat until melted, about 2 minutes.  Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes.  Immediately remove skillet from heat and, using a heatproof spatula, transfer browned butter to large heatproof bowl.  Stir remaining 4 Tablespoons butter into hot butter until completely melted.

Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated.  Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.  Let mixture stand for 3 minutes, then whisk for 30 seconds.  Repeat process of resting and whisking 2 more times until mixture is think, smooth, and shiny.  Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute.  Stir in chocolate chips, giving dough a final stir to ensure that no flour pockets remain.

Divide dough into 16 portions, each about 3 Tablespoons.  Arrange 8 dough balls, 2 inches apart, on one of the prepared baking sheets.

Bake cookies, one tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 minutes, rotating baking sheet halfway through baking if your oven heats unevenly.  Transfer baking sheet to a wire rack; cool cookies completely before serving.

*Aha! They were much better after the dough was thoroughly chilled (about 3 hours in the fridge).  I scooped and patted them into balls and baked them for 14 minutes.  No spread, nice and chewy in the center, but crisp on the edges.

batch #2

batch #2

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