Where do you stand on the chocolate chip cookie debate? Do you like your cookies chewy or crispy? I happen to fall on the chewy side but you will never catch me turning down a chocolate chip cookie. I came across this recipe and decided to make it since it's only one of a handful of chocolate chip cookie recipes I have not tried. Alex LOVED this cookie. He was all about it and couldn't stop stuffing his face with it. I liked the cookie but wasn't crazy about it. You see Alex falls on the crispy side of the debate and these cookies are the ultimate crispy chocolate chip cookie. It's actually beautiful to watch these cookies come to room temperature because they are puffy fresh out the oven and they thin out as they cool. If you prefer crispy cookies, then this recipe is definitely for you.
Great Chocolate Chip Cookies
Source: David Lebovitz's Great Book of Chocolate
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
1 cup walnuts or pecans, toasted and chopped (I omitted)
Adjust the oven rack to the top 1/3 of the oven and preheat to 300F. Line three baking sheets with parchment paper.
Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
Scoop the cookie dough into 2-tablespoon balls and place 8 balls, spaced 4 inches apart, on each of the baking sheets.
Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
Store at room temperature in an airtight container for up to 3 days.
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