This weekend I opted with the latter. While I'm a diehard Toll House girl, their chocolate chip cookie recipe never quite does it for me. They often wind up too thin, over baked (no matter how under-time I cook them for), and a bit lackluster.
In perusing the world of pins a few weeks ago I stumbled across a recipe promising to be the most chewy and delicious recipe out there. I knew I had to try it.
Since yesterday was a rainy Sunday, it was the perfect day to give this recipe a whirl. A quick look in my cabinet revealed that I didn't in fact have everything needed for this recipe so I hopped to the store and immediately set to work.
I found the recipe on pinterest, but it's original comes from a baking blog I truly admire Sally's Baking Addiction. I doctored the recipe just a bit (duh) and the end result is to die for. The cookies are light in color, super thick, chewy but not overly so and give a nod to the best part of cookies: the dough.
Here is the recipe with my adjusted proportions.
Perfect Chocolate Chip Cookies
Ingredients
- 2 and 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons unsalted butter, melted
- 3/4 cup dark brown sugar, loosely packed
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
Photo credit: Sally's Baking Addiction |
Instructions
- Combine the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
- In a medium bowl, combine the butter, brown sugar, and white sugar until no brown sugar lumps remain.
- Add in the egg, then the egg yolk. Finally, add the vanilla.
- Pour the wet ingredients into the dry ingredients and mix together with a large spoon. Cover the dough and chill for 2 hours (don't skip this step).
- Take the dough out of the refrigerator and let it sit at room temperature for a few minutes.
- Preheat the oven to 325F. Grease two baking sheets- set aside.
- Roll the dough into balls, about 2-3 Tablespoons each. Roll the cookie dough balls so that they are taller rather than wide. Put 8 balls of dough onto each cookie sheet. Bake the cookies for 11-12 minutes.
- They will look soft and underbaked (light in color). They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes.
- Try not to eat them all! But if you do, it's ok I wont tell anyone.
Enjoy! If you try them, I'd love to know what you think, what you liked, didn't like etc. I'm always looking to improve "perfection".
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