Wednesday, February 6, 2013
Chocolate Chip Cookie Update
Some of you may know that I have been on this "make the best batch of chocolate chip cookies" crusade for quite some time now.
I thought I mastered it last year with this recipe. Which is one of the best recipes around in my opinion. I did a post on it, and rambled on about how amazing it was, and not long after the glitter faded and I was screwing it up yet again.
Then, several weeks ago, by chance, I truly mastered it.
Here are my little tricks (the main recipe is based off of this one). What I am posting is a half recipe, because we can't do a whole one around these parts. Even with the half I refrigerate it and bake them throughout the span of a couple days.
1/2 cup unsalted butter (melted)
1/4 cup white sugar
3/4 cup packed brown sugar
1 egg (room temperature)
1 tsp. vanilla extract
1 1/4 cup flour
3/4 tsp. coarse sea salt (I use kosher salt)
3/4 tsp. baking powder
1 1/8 cup chocolate chips
butter: I melted the butter for the first time because I did not have the time to let it soften. It ended up making a much more caramelized dough (when mixed with the sugar in the beginning).
flour: the key to a good cookie is not over flouring. Flour makes your cookie cakey. The normal amount this recipe calls for is 2 3/4 cup flour, when halving it, I use less than half. When you get a feel for your cookies, you'll get an idea of the right amount of flour.
• Mix the melted butter with the sugars
• Add the egg and vanilla, blend well
• Add the dry ingredients, mix until soft
• Add the chocolate chips, mix on high for a good second
• Scoop onto a buttered (or parchment paper covered) cookie sheet
• Cook for 12-14 minutes on 360º