Posts Tagged ‘cookies’

Chocolate Chip Cookies

March 29, 2010

So I have to admit, I subscribe to Martha Stewart Living. It’s ideal for me, because I like crafty stuff, as well as liking to cook and bake. So it saves me from having to subscribe to multiple magazines, since I barely have time to read just the one. Plus, its really, really good. This month’s Martha had a chocolate chip recipe that was supposedly for everyone: people who like chewy cookies, and people who like crispy cookies. My husbands favorite cookies are chocolate chip, so I thought I have to try this one, since its claiming to be the best. I seem to be on a cookie kick lately, which is kind of weird…I’m usually more of a cake/pie baker. But I’m finding that its easier to throw together a batch of cookies with a one-year-old running around my feet than anything else. I can also just bake one or two sheets, then save the dough for later when I have more time.

This chocolate chip recipe is only slightly different from the one on the back of the Toll House chip bag, which is what I usually use. I like using the dark brown sugar…it gave them a little more flavor. These definitely lived up to Martha’s testimonial of being the best! They didn’t fall flat like every other recipe that I’ve used do, and they have a chewy center with a nice crispy edge. Just make sure that you don’t over-do them…they need to be just turning golden brown, and still just slightly underdone in the middle. I over-did a few batches, and they weren’t as good.

Crisp and Chewy Chocolate Chip Cookies
(from Martha Stewart Living, April 2010)

2 3/4 cups all-purpose flour
1 1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
2 1/2 sticks unsalted butter, softened
1 1/4 cups packed dark brown sugar
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla
1 1/2 cups semisweet chocolate chips

1. Sift together flour, salt, baking powder, and baking soda.
2. Preheat oven to 350. Beat butter and sugars winutes. Beat in eggs one at a time. Add vanilla. Reduce speed to low. Add flour mixture, beat until combined. Mix in chocolate chips (I did this by hand).ith a mixer on medium-high speed until pale and fluffy, about 4 m
3. Using a 2 1/4 inch ice cream scoop (about 3 tbsp), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until golden around edges but soft in the middle, about 15 minutes. (That was too long for me…check after 13 minutes to be sure). Let cool for 5 minutes. Transfer cookies to a wire rack, and let cool completely.

Finished Dough

Finished Cookies

Brown Sugar Cookies

March 14, 2010

These are the BEST cookies I have ever made.  Hands down.  It helps that the recipe is from Cook’s Illustrated because they make things pretty much foolproof, they have such detailed instructions.  As boring and mundane as the recipe sounds, its not…these cookies are rich and buttery, with a crispy outside and a chewy inside, slightly salty and perfectly sweet.  Plus, they’re very easy and require just a few standard ingredients: a plus for a mom on a budget!!

14 tablespoons unsalted butter (1 3/4 sticks)
1/4 cup granulated sugar (about 1 3/4 ounces)
2 cups packed brown sugar (14 ounces)
2 cups unbleached flour plus 2 tablespoons (about 10 1/2 ounces)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon table salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract

Instructions

  1. 1. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.
  2. 2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.
  3. 3. Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
  4. 4. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)
  5. 5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone; see photo below), 12 to 14 minutes, rotating baking sheet halfway through baking. Do not overbake.
  6. 6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Checking Doneness:

Achieving the proper texture—crisp at the edges and chewy in the middle—is critical to this recipe. Because the cookies are so dark, it’s hard to judge doneness by color. Instead, gently press halfway between the edge and center of the cookie. When it’s done, it will form an indent with slight resistance. Check early and err on the side of underdone.