Tuesday, November 20, 2007
Chocolate Chip Cookies
These chocolate chip cookies are inspired by Tia Harrison of Lucky Cooky in San Francisco. While I've never been there nor have I tried her cookies I did see her video on chow which inspired me to make these. I googled around and found a recipe she had given ABC which looked really wrong so I made some adjusting and I think I can call this recipe my own.
Chocolate Chip Cookies
--makes 14 3.5 in cookies
2 and 1/4 cups of AP flour
3/4 cup of butter (1.5 sticks) softened
3/4 cups of packed brown sugar
3/4 cup of white sugar
2 eggs- room temperature
1 tsp vanilla extract
1 tsp salt (Kosher and try to crumble it a little into finer grains)
1 tsp baking soda
2 cups of chocolate chips (about 1-12 oz bag)
Make sure your butter is really soft, leave out for a couple of hours; if you didn't just pull it straight out of the refrigerator and microwave for about 14 seconds.
Preheat oven to 350F. Cream butter in a large bowl with a stand mixer (use whisk attachment) or with a hand mixer (don't try by hand you really need a light fluffy texture.) Add both sugars and cream together until well incorporated and really light and fluffy. Add eggs one at a time and then add the vanilla and then the salt. Beat until it is light but don't overbeat at this point. In a separate bowl (I just used a brown paper bag) mix together the flour and baking soda. If using a stand mixer switch to the paddle attachment or if using hand mixer switch to a large spatula. Add half the flour mixture and slowly pulse with the stand mixer or fold with the spatula. When flour has incorporated (don't overmix it's ok to still see white flour) add the rest and pulse or fold the flour in. Pour chocolate chips in and fold in using spatula or by hand. Line a baking sheet with parchment paper and add 1/4 cup measurements of the dough spacing it out 3 inches in between. Flatten out the dough to 1/2 an inch and place into oven baking for about 10-12 minutes turning the cookies 5 minutes in. After it is done baking, remove from oven and let rest for about 5 minutes then transfer to a cooling rack.
You can certainly make these cookies smaller as 3.5 inches is really big just watch the cookies carefully. These cookies are a bit more blonde than the typical chocolate chip cookie and it has a lot of chocolate chips (I used TJ brand semi-sweet.) The texture is crisp on the outside but soft and fluffy on the inside. Taste wise it is a tad bit sweet and perhaps with too many chocolate chips but it is also nice and salty so decrease the salt if you don't like tasting salt in your sweets.