Thursday, November 13, 2008
Cookie Carnival: The Ultimate Chewy and Soft Chocolate Chunk Cookies
Just when I think I've made the best chocolate chip cookie yet, along comes another fabulous recipe. I'm starting to think maybe there's no such thing as a bad chocolate chip cookie.
The lovely, Kate, from the Clean Plate Club, and our fearless Cookie Carnival leader has chosen The Ultimate Chewy and Soft Chocolate Chunk Cookies as this month's cookie. It comes from "In the Sweet Kitchen", by Regan Daley.
Mmmm, these were soft and chewy throughout. They held their shape and didn't flatten out, no doubt due to the large percentage of flour. These cookies contained the same basic amount of sugar, butter, and eggs as the famous Tollhouse chocolate chip cookies, but they have almost a cup of flour more.
Anyway, they were delicious and perfect for dunking into an ice cold glass of milk. I sent most of them to one of the soldiers for Operation Baking Gals (I'll post about that later). I hope the soldiers enjoy them as much as I did.
(I'm not usually one to fall for nick-nacks and do-dads, but I couldn't resist buying this chicken, er, rooster (thanks, Vera!).)
The Ultimate Chewy and Soft Chocolate Chunk Cookies
1 cup unsalted butter at room temp
1 cup tightly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 tsp. pure vanilla extract
3 cups plus 2 tbsp. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
16 oz. flavorful bitter or semi-sweet chocolate, coarsely chopped
1. Preheat oven to 350 F. Line two baking sheets with parchment paper, or lightly butter them, and set aside. In the bowl of an electric mixer, or stand mixer fitted with paddle attachment, or a large bowl if mixing by hand, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.
2. Sift the flour, baking soda and salt together in a small bowl. Add the dry ingredients to the butter-sugar mixture, and mix until just combined. Fold in the chocolate chunks.
3. Using your hands, shape knobs of dough about the size of a large walnut and place them 2 inches apart on the baking sheets. Stagger the rows of cookies to ensure even baking. Bake 12-15 for smaller cookies, 14-17 for larger ones or until the tops are a light golden brown. If the cookies are neither firm nor dark when they are removed from the oven, they will cool chewy and soft. Cool the cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely. If somehow they don't get inhaled immediately, they may be stored airtight at room temperature for up to one week.