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random musings of a crazy cat lady

Monday, December 19, 2011

Perfect Chocolate Chip Cookies (according to CI)

I'm breaking the rules here a bit and posting a CI recipe that I've made before, because I'm trying to get into the holiday spirit and y'all really really needed to read a chocolate chip cookie recipe. Also, I'm posting it because I find it easier to look up recipes on my blog than to track down where I put the paper copy.
Anyway, CI calls them "The Perfect Chocolate Chip Cookies". They don't usually use superlatives, but in this case is warranted, as is the extra work.
There is a secret ingredient, sort of - browned butter. There is also a somewhat unusual mixing technique - you whisk the melted butter/sugar/egg mix for about half a minute, then let it rest for a few minutes, then repeat the cycle several times. Then you mix in the flour and chocolate chips, and bake the cookies one tray at a time. The other secret technique is to be really careful not to overbake these, although they still taste fine if you do. They come out nice and chewy and have a delightful carmelized flavor. I don't make chocolate chip cookies very often, but these are what I make if I want the archetypical chocolate chip cookies.

Chocolate Chip Cookies, a la CI
Makes about 30 large but not gigantic cookies

14 tbs butter, divided
3/4 c brown sugar
1/2 c sugar
1/2 tsp salt
2 tsp vanilla
1 egg
1 egg yolk
1 3/4 c flour
1/2 tsp baking soda
1 1/4 c chocolate chips
3/4 c nuts (optional)

Adjust oven rack to middle position and preheat oven to 375F. Line 3 cookie sheets with parchment paper or foil.
Mix flour and baking soda and set aside.

Heat 10 tbs butter in a skillet until melted. Continue cooking over medium-high heat, stirring, until it is golden brown and has a nutty aroma (1-3 minutes). Watch it carefully because it can get burnt very quickly.

Transfer butter to bowl and add remaining 4 tbs butter. When all butter is melted, add sugars and salt and mix. Add egg and egg yolk and whisk until all ingredients are blended, about 30 seconds. Allow mix to rest for 3 minutes and then whisk for 30 seconds. Repeat process 2 more times. The mix should be smooth and glossy. Stir in flour mix and then add chocolate chips and nuts.

Using a tablespoon, scoop out dough onto cookie sheets. Bake 1 tray at a time for appx 10 minutes, rotating halfway through, until cookies are golden brown and puffy The edges should be set but the centers are still soft. Watch them carefully since there is about a minute between underdone and crispy. Cool cookies on wire rack.

You're welcome.

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