September 3rd, 2009
Yes, folks. I’m due in about 5 weeks, so it’s all about satisfying my cravings these days. The weather in NYC has gone from horrible to amazing, and turning on the oven is actually not so bad. I say that calls for baking chocolate chip cookies!
You know know the deal. I’m not a baker… blah, blah, blah. (Though, side note: I recently developed a pumpkin muffin recipe—all on my own—that I’ll share closer to Halloween. It came out AWESOME! I’m truly getting the hang of this baking thing!) Anyway, chocolate chip cookies are not something you want to experiment with. You just want them to come out perfect. So, yet again, I turned to one of my favorite food blogs, Smitten Kitchen.
All of Deb’s food looks (and, from what I’ve tried, tastes) amazing, but her baked goods are especially appealing. A quick search on her site for “chocolate chip cookies” turned up a recipe called “Crispy, Chewy Chocolate Cookies.” Umm, perfect! I even skipped my usual cross referencing with other recipes. I went for this exactly as Deb developed it. And boy am I happy that I did. Yea, the boys were happy, too.
Make these now! Or bring them to your next party. Thank you, Deb!
Smitten Kitchen‘s Perfect Chocolate Chip Cookies
(can be served to kids 12+ mos)
2 c organic all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 c organic unsalted butter, melted
1 c organic brown sugar, packed
1/2 c organic cane sugar
1 tbsp organic vanilla extract
1 organic egg
1 organic egg yolk
2 c organic semisweet chocolate chips
1. Preheat oven to 325°F. Grease cookie sheets or line with parchment paper.
2. Sift flour, baking soda, and salt. Set aside.
3. In a medium bowl, cream melted butter, brown sugar, and cane sugar until well blended. Beat in vanilla, egg, and egg yolk with an electric mixer until light and creamy.
4. Mix the dry ingredients into the butter/egg mix until just blended.
5. Stir in the chocolate chips by hand. Place dough on prepped cookie sheets: 1/4 cup each for giant cookies or a tablespoon each for smaller ones. Each cookie should be about 3″ apart.
6. Bake larger cookies for 15-17 minutes, smaller ones for 10-12 minutes. Always check your cookies before taking them out—baking times will vary. The edges should be lightly toasted. Allow cookies to cool on the baking sheets for a few minutes before transferring them to wire racks where they can finish cooling.
UPDATE: Check out this guide to chocolate chips for cookies from Serious Eats!!
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