Friday, August 10, 2007

New and Not Improved Chocolate Chip Cookies

“But I think it’s more to do with the fact that it finally occurred to me that the best chocolate cake I will ever make is the one that I actually make. The imagination is delicious, but reality is even more so.

“It occurred to me that it was time to squelch the insecure little baker in me that keeps telling me I can bake a better this or a better that and just get down to the act of baking”

Oh Cream Puff. How you get me. I fell into the trap again. I saw someone recommend a new chocolate chip cookie called the “best big fat chewy chocolate chip cookie” and I bit.
But I was less than happy with my bite. It was bready, not chewy. And they poofed instead of spreading. I once again must bow before my traditional chocolate chip recipe. It is similar to the tollhouse recipe, but not quite. They come out slim, chewy, soft, and chocolaty. So why do I keep trying others? So that I don’t worry about missing an even better cookie. But I will try to be like Cream Puff and let go.
Tips and Changes for next time: I’m not making these again. Other people liked them, but they are not the type I liked. If you like bready cookies, though, try with no changes
In other news, I will be on vacation next week. Posting will likely resume Monday the 20th. You won’t know it, but I will be posting while I am nice and tan and relaxed! Best Big, Fat, Chewy Chocolate Chip Cookie
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.


Anonymous said...

I just wanted to let you know that I use this recipe a lot and I find that the cookies turn out best when baked in a 375 degree oven. If you ever make them again, you might want to try it. I always end up with a chewy cookie with a crisp outside. So if you ever give this another try, I hope that helps!

Elizabeth said...

I was wondering if you could post your traditional choc chip cookie recipe, your favorite you mentioned. I don't like bready cookies either and would love to try the recipe you like.