Monday, March 29, 2010

Chocolate Chip Cookies. Or, I miss having a Kitchen Aid Mixer.

I am a lazy baker. And I have been spoiled. Because this:

is archaic. I was using the wrong attachments, but whatever. My arm got tired. I had to stand there the whole time I was mixing something. Hardly a labour of love.

I miss having a Kitchen Aid mixer. So I will be stalking Sears for a good sale; let me know if you see one, too.

But amidst all my griping, I did bake some of my all-time favourite chocolate chip cookies.

I confess: I used to make the recipe on the back of the Chipits package. They were okay. Acceptable, but not delicious. Then I found this recipe here and I can't make any other chocolate chip cookies. They're chewy with a bit of crunch, have a good ratio of chocolate chip to cookie, and just a hint of caramel. The recipe calls for all semi-sweet chocolate, but I prefer a mix of the semi-sweet and milk. I also find they don't need to bake the whole 15-17 minutes. 13-15 is good for my oven.

Here's the recipe:

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 cup milk chocolate chips
  • 1 cup semi-sweet chocolate chips
  1. Sift together the flour, baking soda and salt; set aside.
  2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
  3. Refrigerate the dough for at least an hour. When it's time, Preheat the oven to 325 degrees F (165 degrees C).
  4. Drop cookie dough onto the baking sheets.
  5. Bake for 13 to 15 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.


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