Jan 11, 2012

Chocolate Chip Cookies from Baked


I know that there are countless recipes out there for chocolate chip cookies and some are not so different from others.  Some use melted butter instead of room temperature butter, some use bread flour instead of all-purpose, whatever the method, though, I'm a fan.  The simplicity and familiarity of chocolate chip cookies gets me every time.  I'm a firm believer that  no person can have too many recipes to turn to, especially for cookies.

I bookmarked several (SEVERAL) recipes from Baked: New Frontiers in Baking after I got it for Christmas.  I even added this to my "To-Read" list on GoodReads.  Who doesn't like to read cookbooks in their spare time? ;)  This is probably one of the most traditional recipes in this particular cookbook.  (I also bookmarked a root beer cake and a malted chocolate cake!)

These cookies are just as perfect as so many other cookies.  They are soft in the middle but still a little crunchy around the outside.  Do note that the dough needs to chill for 6 hours but I let it go overnight.  The smell of freshly baked cookies right after breakfast is definitely something special.


Chocolate Chip Cookies from Baked
Printable Version

2 ¼ cups all-purpose flour
1 tsp. salt
1 tsp. baking soda |
1 cup (2 sticks) unsalted butter, soft but still cool
1 cup brown sugar, firmly packed
½ cup granulated sugar
2 large eggs
2 tsp. vanilla extract
2 ⅔ cups (16 oz.) semisweet chocolate chips

1. In a large bowl, whisk together flour, salt, and baking soda. Set aside.
2. In the bowl of an electric mixer, beat the butter and sugars together until smooth creamy, about 2 minutes. Scrape down the bowl and add the eggs one at a time, scraping down the bowl as needed. Mix until well incorporated. Add in the vanilla and mix briefly. 3. Add half of the flour mixture and mix just until incorporated and then add the remaining flour. Do not over-mix. Stir in the chocolate chips.
4. Cover the bowl tightly and transfer to the refrigerator and chill for 6 hours (or up to overnight).
5. When ready to bake, preheat the oven to 375°F and line baking sheets with parchment paper.
6. Scoop out cookie dough by the tablespoon onto prepared cookie sheets placing dough balls about 1-inch apart. Bake for 11-14 minutes, until the edges are golden brown.
7. Remove pan from oven and cool pan on wire rack for 5 minutes before removing cookies to wire rack to cool completely.

from Baked: New Frontiers in Baking

1 comment:

Jessica said...

Fresh baked cookies for breakfast? Now that's my kind of meal! These look and sound great. I'm with you, there is nothing wrong with having an arsenal of cookie recipes. Even though I have a favorite, I still try new ones all the time!!

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