Sunday, July 22, 2012

Aesthetically Pleasing Chocolate Chip Cookies


We all know the drill when it comes to chocolate chip cookies - grab  a bag of Nestle Toll House Semi-Sweet chips, follow the recipe on the back, end up with a deliciously chocolatey runny dough, spoon it onto a cookie sheet, and watch as your beautiful cookies flatten into pancakes buttoned with mountains of chocolate chips.

Photo from Jackie Ruins the Cake blog

We all know the drill when it comes to chocolate chip cookies - grab  a bag of Nestle Toll House Semi-Sweet chips, follow the recipe on the back, end up with a deliciously chocolatey runny dough, spoon it onto a cookie sheet, and watch as your beautiful cookies flatten into pancakes buttoned with mountains of chocolate chips.

Yes, I too have entered into this ritualistic relationship with chocolate chip cookies. And no matter how much I give, the cookies always seem to morph from promising dough balls into timid crackers of sugar and chocolate.

To release yourself from this cycle of disappointment and create beautiful voluminous cookies, I recommend slight additions of sugar and flour. Specifically, use:

2 sticks butter, softened
3/4 cup packed light brown sugar
1 cup granulated sugar
2 eggs
1 Tablespoon vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda

Follow the usual agenda, creaming butter and sugars, adding eggs, then the dry ingredients.

Additionally, for a more full-bodied flavor (and because I'm still shunning semi-sweet chips for their unreliable recipe), I use 8 oz of milk chocolate chips and 8 oz of dark chocolate chips.



Fold your two sets of chips into the batter gently, then scoop out into 1-inch balls and bake all at 350 degrees F for 15-20 minutes.

When you pull your cookies out of the oven, you'll be happy to see plump, chewy, moist cookies rather than crispy flat pancakes.



*Dough recipe adapted from Picky Palate's Oreo Stuffed Chocolate Chip Cookies

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