THE Chocolate Chip Cookie

Originally this post was supposed to be live in June. However, nowadays we are redefining timely on an hourly basis. These were made for my daughters birthday celebration in school, however recently I re-visited it for a family get together. Therefore it reminded me to finish this post:

THE Chocolate Chip Cookie

recipe courtesy of: notwithoutsalt.com

2 sticks butter (8 oz)

1/4 cup white sugar (2 oz )

1/4 cup Turbinado sugar (2 oz )

1 3/4 cup light brown sugar, packed (12 oz )

2  eggs

2 tsp vanilla (1/4 oz)

3 1/2 cup All Purpose flour (1 lb. )

1 1/2 tsp Baking soda

3/4 tsp salt

1 lb. chocolate (use the best quality chocolate you can afford. With a serrated knife cut chocolate chunks roughly 1/2 inch)

1/2 teaspoon good quality salt, for sprinkling on top before baking

Cream the butter and the sugars until very light and fluffy, about 5-7 minutes on medium high. Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl. With a whisk to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix. With a spatula fold in the chocolate.

If you so choose, and I do recommend that you do, sprinkle a very fine dusting of good quality sea salt. Fleur de Sel or Murray River Pink Salt are my recommendations.

Bake at 360* for 12 minutes. They should be lightly golden on the outside but still look gooey on the inside.

DSC_3178

Recommendations:

I did not have fancy shmancy chocolate so I used a ton of semi sweet morsels. I figure moar chocolate, moar better, right! By the way that was not a typo. I digress, One of the major reasons I chose this recipe for this occasion is because there were no nuts involved which it seemed every other recipe I was looking to make, contained. (In the second incantation of this recipe however, I did incorporate sliced almonds.) Secondly, this recipe does not require refrigeration of the batter. When you have babies this is a God send because, as it is whatever time you have is precious. This recipe comes together very easily, the only tough part was trying to flatten them out. I ended up using my spatula and it worked very well. MUST: don’t skip the salt!!!! I made 3 dozen cookies and they lasted all of 36 hours! Not sure if this is a product of lack of treats for the celebration or not, either way there was a lot of swooning going on in my home as well as at the party.

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This entry was published on August 6, 2013 at 1:52 pm. It’s filed under Desserts and tagged , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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