Tuesday, October 13, 2009

Chocolate Chippers Like No Others

Chocolate Chippers Like No Others

I know that each of us has our own taste in cookies and each of us has read that someone has the best chocolate chip cookie. I have the best chocolate chip cookie for me but I have a gut feeling that others will agree.

It leaves you with this subtle taste that stays but does not irritate.These are for chewy lovers and not the crisp fans. Lots of chocolate chips here but you can determine the amount.This is from King Arthur Flour and I am the biggest fan of this site and his books. I have two of them and I have learned more from them and the website about baking.

If you are a chocolate chip cookie lover, you might want to give these a try. I plan to bake them as often as possible. This goes with my Ultimate recipes.

Chocolate Chip Cookies (slightly adapted - is that like being slightly pregnant?

2/3 cup light brown sugar, firmly packed (I used a little more brown sugar than white - take 2 tablespoons away from white and add 2 tablespoons brown sugar.)

2/3 cup granulated sugar

1/2 cup margarine, right from the fridge, or at room temperature

1/2 cup oil1/2 teaspoon salt

2 teaspoons vanilla extract

1/4 teaspoon almond extract, optional (I did not use)

1 teaspoon vinegar, cider or white
1 teaspoon baking soda

1 large egg

Directions :

Preheat the oven to 375°F.

Lightly grease (or line with parchment) two baking sheets.

In a large bowl, combine the sugars, margarine, oil, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.

Beat in the egg, again beating till smooth.

Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
Mix in the flour, then the chips.

Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread. (I used a smaller scoop and mine did not spread more than a little.

Try your first batch at a two inch spread but I think you will find one inch between them will work.)

Bake the cookies for 11 to 12 minutes, till their edges are chestnut brown and their tops are light golden brown, almost blond.

Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.

Use a cool pan with new dough.****
Here is the best part. Sprinkle a tiny bit of sea salt atop each ball of cookie dough. This makes a difference. At least, try it on a few, if you have never done this before. Magic.


No comments:

Blog Widget by LinkWithin