Saturday, 21 February 2009

Big, Fat, Chewy Chocolate Chip Cookie

I find the best combination when it comes to cookie making is white sugar and brown sugar. Half of each, normally, will allow a crisp outside and a gooey interior. If you need to make cookies and can't find this blog - remember that...

Tyler's ccc 3

Big, Fat, Chewy Chocolate Chip Cookie
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. (2 sticks) unsalted butter, at room temperature
1/2 c. white sugar
3/4 c. packed light brown sugar
1 tsp. pure vanilla extract
2 large eggs
1 (8 oz.) block dark chocolate, coarsely chopped
Preheat the oven to 350ยบ F. Line 2 cookie sheets with parchment paper.
Sift together the flour, baking soda and salt into a medium bowl and set aside.
Place the butter, sugar and brown sugar into the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs.
Gradually ad the dry ingredients to the creamed mixture and contine to mix until a smooth batter forms.
Turn off the mixer and fold in the chocolate chunks using the spatula.
To form the cookies, scoop about 1/4 c. of the cookie dough into your hands and roll it into a ball; place them about 3 inches apart onto the prepared cookie sheets - you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies or about 15 minutes for crispy cookies.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.

Tyler's ccc 4

No comments:

Post a Comment