10.27.2008

Years of Research & Development

I can't believe I haven't shared this recipe with you yet! It is the most requested recipe I make, I know it by heart and usually jot it down on the spot when asked. Most people ask, "Is this the recipe on the back of the bag?" Sort of... let's just say over the years I have taken liberties with oven temperature, amount of sugar, flour and the creaming process.... so I have pretty much tweaked this recipe to produce a soft, perfectly textured chocolate chip cookie!





PERFECT CHOCOLATE CHIP COOKIES

This recipe makes 36 cookies
Preheat your oven to 325 degrees F and prepare 3 jelly roll pans (1/4 sheet pans) with parchment paper.

In the bowl of a stand mixer fitted with the paddle add
1 stick (4oz) cold margarine, cut into cubes
1 stick (4oz) cold butter, cut into cubes
3/4 cup granulated white sugar
2/3 cup dark brown sugar, packed
1 tsp real vanilla extract

Cream together margarine, butter, and sugars until just barely mixed together, small visible lumps of the butter/margarine is OK. Add vanilla extract and cream for just 30 seconds more.

Add 2 cold eggs and mix until just blended

In a large bowl combine
15 1/2 oz All Purpose white flour
Yes, weigh the flour, it's the only way to get perfect cookies.
If you can't weigh the flour, measure out 3 & 3/4 cups.
1 tsp Baking soda
1 tsp Salt
2 cups Chocolate chips

Add the dry mix to the wet and mix until just combined. Measure out dough onto prepared cookie sheets with a 2 tblsp scoop. Make 4 rows of 3 cookies each. Flatten slightly. Bake for 7 minutes and turn your pans front to back, top to bottom to prevent uneven baking. If you have a perfect or convection oven skip this step!
Bake for 7 more minutes. Remove from oven, they should look slightly under done. Let cookies cool on pan.





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Cincinnati, OH, United States
A dedicated foodie, with a passion for the best food. Favorite food crushes include; Cheese, Wine, Breads, Seafood, anything made with eggs, ...there's actually no point in a list, there isn't much out there I don't have a crush on. Transplanted from the Northeast at age 18, a whole new frontier of food was opened up to me. I have fished for Salmon, hunted for mushrooms, cracked open fresh oysters from the sea and devoured them on the spot. Figs, pears, peaches, so many indigenous jewels! I dedicate this BLOG to the endless variety this region provides. My hope is to live here for a very long time & continue to discover and experience it's unique bounty! Alas, my life has now taken me to Cincinnati, OH where the food culture is like none I have ever experienced.

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