Monday, May 17, 2010

When I Dream in Chocolate Chip...

For a very long time I have been searching for the perfect chocolate chip cookie.  I had a picture in my head and  it was so vivid I could almost taste them.  Chewy, but a bit of crunch.  One that spreads out in the oven and doesn't remain in a ball, but at the same time keeps a bit of height.  And every recipe I tried just wasn't it.

Until these.
They are divine.  They are perfect.  I am in love (as much as you can be with chocolate chip cookies).  I have even been offered chocolate chip cookies at different places and it was so easy to turn them down.  I know how to make the good stuff.  The calories in the others just aren't worth it.  I have found the recipe to crave any chocolate chip craving I ever have.

I found them at the King Aurthur Flour website.  They even guarantee it, whatever that means.  I did make two changes though.  I left the almond extract out.   I just don't need that flavor in my chocolate chip goodness.  And I used large milk chocolate chips; It is what I buy and I don't ever buy semi-sweet.

Here's the recipe:

Chocolate Chip Cookies
2/3 cup light brown sugar, firmly packed
2/3 cup granulated sugar
1/2 cup unsalted butter, right from the fridge, or at room temperature
1/2 cup vegetable shortening
1/2 teaspoon salt
2 teaspoons vanilla extract
1/4 teaspoon almond extract, optional
1 teaspoon vinegar, cider or white
1 teaspoon baking soda
1 large egg
2 cups King Arthur Unbleached All-Purpose Flour
2 cups semisweet (OR MILK) chocolate chips

Directions

Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

1) In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.

2) 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.

3) Mix in the flour, then the chips.

4) 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.

5) Bake the cookies for 11 to 12 minutes, till their edges are chestnut brown and their tops are light golden brown, almost blonde. Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.

Enjoy.  And invite me over if you make some.

3 comments:

HeidiPie said...

OH, I am SO GLAD you found this recipe. I am going to try it this week..I have been looking and trying choc. chip cookies out too. I love them!

Bridgette said...

Those sound so good! I am craving some chocolate chip cookies right now.

HeidiPie said...

So, I tried them last night and they really are very yummy!!

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