Friday, July 22, 2011
More Chocolate Chip Cookies
I tried another new recipe last night and they turned out really good! I love how sturdy these cookies are. I was skeptical that they would be flat and pancake like with melted butter but they were pleasantly puffy in the oven. I'd like to try adding a little bit of ground oatmeal (instead of some of the flour) next time. I will also hand stir in the cold butter, instead of letting it fly out of the kitchenaid. . . .
Recipe from America's Test Kitchen, via food.com
1 3/4 cups unbleached all-purpose flour ( 8 3/4 ounces)
1/2 teaspoon baking soda
14 tablespoons unsalted butter ( 1 3/4 sticks)
1/2 cup granulated sugar ( 3 1/2 ounces)
3/4 cup packed dark brown sugar ( 5 1/4 ounces)
1 teaspoon salt
2 teaspoons vanilla extract
1 large eggs
1 large egg yolks
1 1/2 cups bittersweet chocolate chips (Ghirardelli recommended) or 1 1/2 cups semi-sweet chocolate chips ( Ghirardelli recommended)
3/4 cup chopped pecans (optional) or 3/4 cup walnuts, toasted (optional)
Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
Heat 10 tablespoons butter in 10 inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches).
Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.