Wow, it’s been a while since I’ve posted here! I’ve gone back to school this past semester and have been crazy busy between that and work. No excuse, though. Back to the kitchen!
I’ve been craving cookies lately. Specifically, chocolate chip cookies. Even more specifically, chewy chocolate chip cookies. So I’ve found a recipe from America’s Test Kitchen . You’ve probably watched them on Public Television. Specifically, this nerd:
Now, the food that they usually make looks fantastic, but it’s very precise, analytical and scientific. These are usually things I shy away from, but this cookie recipe is super easy, super delicious and were just what I was looking for.
2 cups + 2 tablespoons of AP flour
1/ 2 tsp baking soda
1/2 tsp salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
1 cup packed brown sugar
1/2 cup granulated white sugar
1 large egg + 1 large egg yolk
2 tsps vanilla
1 1/2 cups semisweet chocolate chips
1 cup chopped pecans (I used walnuts and pretended that the cookies were a good source of Omega 3′s as I ate them by the handful…)
1. Preheat oven to 325F. They talked a bit about moving the racks around, but I just left them in their usual places and kept an eye on the cookies.
2. Line 2 light coloured cookie sheets with parchment paper or a silpat.
3. Combine the flour, baking soda and salt and sift into a bowl.
4. Combine melted butter and sugars and blend until well mixed. Add the egg and yolk and vanilla and beat until well combined.
5. Add dry ingredients, being careful not to over-mix. Stir in the chocolate chips and optional nuts by hand.
6. Roll the cookies into little balls and place on the cookie sheet with plenty of space to spread. I made them about a little larger than a golf ball. There were also some instructions on how to get raggedy cookies that involved making a ball, tearing it in two and them pressing them together so the raggedy side is on the top. It involved rotating the halves by 90 degrees and the use of a protractor and compass. I just made the balls. Bake for 15-18 minutes, rotating half way through, but check them after 12 minutes. Do NOT over-bake them! They will not be chewy if over-baked.
7. To keep them chewy (refrain from stuffing them into your mouth fresh from the oven. Really burns the shit out of the corners of your mouth, which is not cool), let them cool completely on the cookie sheets.
Keep those abominable snowmen away from the cookies.
See that big one with all the walnuts? I’m eating it right now. It’s delicious.