I make very few desserts that are better than Chocolate Chip Cookies. This latest version was perfected by my sister-in-law, an excellent cook who enjoys experimenting with both classic and untried recipes. In this recipe she doubles the baking soda
and leaves out the traditional baking powder. She also undercooks the cookies slightly so they will be soft and chewy.Sue’s Soft and Chewy Chocolate Chip Cookies – makes about 36 cookies
1
cup (2 sticks) butter, softened to room temperature + more for greasing
3/4 cup
brown sugar
3/4 cup
granulated sugar
2 large
eggs
1
teaspoon vanilla extract
2 1/2
cups flour
2
teaspoons baking soda
1
teaspoon salt
2 cups
(12-ounce package) semi-sweet chocolate chips
2
tablespoons sea salt flakes (optional)
Place one of the oven racks in the middle position and
preheat the oven to 375 degrees.
Mix the butter with the two sugars in a mixing bowl or a food
processor until well blended. Add the eggs and vanilla and mix
again.
Add the flour, baking soda and salt and mix until well
blended. Add the chocolate chips and mix thoroughly.
Lightly rub 1 or 2 baking sheets with butter or use silicone baking mats or parchment paper to keep the cookies from
sticking. Drop 12 2-tablespoon scoops of cookie dough on each sheet
in small mounds, 3 cookies per row in 4 rows. Don’t flatten the
dough. Bake each sheet of cookies, one at a time, for 7-9 minutes.
By slightly undercooking the cookies, they will be soft and chewy. They will be
brown but not dark brown. They will look not quite done, but by the
time they look done on the top they’ve burned on the bottom.
After removing the baked cookies from the oven, let them cool on
the sheet for 3 minutes. Then transfer them with a metal spatula to
a cooling rack. Repeat until all the dough has been used up.
When the cookies are cool, sprinkle them with sea salt flakes (optional).
Store the cookies in a tightly covered container.
For more recipes, order "Help! My Apartment Has a Kitchen!"
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