Saturday, February 9, 2008

Chocolate Chip Cookies!

Needing some comfort... where to turn, where to turn?
The chocolate chip cookie...
No other cookie - not peanut butter, not oatmeal raisin, not sugar provides the childhood comfort more than the chocolate chip cookie.  (You can try to argue with that, but you'd be so wrong there's just no point in wasting your time.)
Which chocolate chip cookie to make though?  Ghiradelli's recipe, or Tollhouse?  Oh wait!!! I got a wonderful book for Christmas called, "Demolition Desserts" by Elizabeth Faulkner - THE LADY from Citizen Cake in San Francisco.  Oh joy!  Let's get this party started
Chocolate Chip Cookies Straight Up or with Nuts (no nuts thank you says Brat)
8 tbl unsalted butter, softened but still cool
3/4 cup firmly packed dark brown sugar
1/2 cup plus 1 tbl granulated sugar
1 large egg
1 tsp pure vanilla extract
1 tsp kosher salt
1 1/4 cup plus 3 tbl all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
8 oz bittersweet chocolate, chopped to the size of chocolate chips, or bittersweet chocolate chips
3/4 cup chopped walnuts (optional... NO THANK YOU!)
In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not overmixed.  (You can use a stand mixer, fitted with the paddle attachment or a handheld mixer, beat on medium for 1 to 2 minutes, and then scrape down the sides of the bowl before continuing)  Add the egg, vanilla, and salt and stir until just combined.  Sift in the flour baking soda, and baking powder and stir gently until combined.  Add chocolate and stir just until evenly distributed throughout the dough.  Cover and refrigerate for 30 minutes.
Position the racks in the upper third and lower third of the oven and preheat to 350.  Line 2 baking sheets with parchment paper.

Scoop up 1-inch balls of the dough with a spoon or mini scoop and set them 2 inches apart on the prepared pans.
Bake the cookies, rotating the pans after 7 to 9 minutes, for 13 to 17 minutes, or until the cookies are golden brown.  If you like a very soft cookie, bake them for 13 minutes.  If you like a crisp cookie, bake them for 17 minutes.  Transfer to the racks and let cool.
Best the day they are baked.

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