3.27.2011

Chocolate Chip Cookies

03.13.11 

Need there be such a post-it when one is baited with cookies?
Although I love baking, I’ve never baked chocolate chip cookies in my life. I know, blasphemous right? Don’t worry, I’ve finally righted my wrong.

Of course I’ve got about 5 recipes for this quintessential cookie already. Comparing all of them, I decided on the one I’ve got from Marty’s World Famous Cookbook. It seemed really interesting, what with the powdering of whole oats…mhm. Healthy component --> excuse for eating a couple more?

A mix of White and Semi-sweet chocolate chips
I used my Kitchen Aid Immersion Blender for this (as usual…man I love my blender). However, it’s definitely optimal to use a stand mixer with a paddle attachment since the dough gets hard to work with as all I have is a whisk attachment. Currently, got a tiny pile of money set aside in my Kitchen Aid Stand Mixer trust fund. Don’t laugh. 





Ingredients all prepped and ready.


Onto the ACTUAL baking. The dough’s super easy to work with. I spooned and pressed out spoonfuls of dough into 2-inch circles. I was able to make 50 cookies of this size.
















Different stages of baking. Dough. Chocolate Chips. On sheet. Baked!


NOTE: Try half a cookie 5 minutes after you’ve taken them out of the oven and then finish the other half when it’s fully cooled. Soft, compared to a slightly soft centre but a crispy edge. Now you know why we wait for our cookies to cool down! My dad gave me a frustrated look when I told him that haha

Note how the powdered oatmeal give these cookies a grainier texture.

Chocolate Chip Cooooookies.
Makes 50 2-inch cookies OR 24 4-inch cookies
½ cup butter, softened
½ cup brown sugar, packed
⅓ cup granulated sugar
1        egg
½ tsp  vanilla extract
1 cup  flour
1¼ cup whole oats
½ tsp  baking powder
½ tsp  baking soda
⅛ tsp  Kosher salt
½ cup semisweet chocolate chips
⅓ cup white chocolate chips







1.    Preheat oven to 350°F.
2.     Cream butter and sugars until light & fluffy; about 5-7 min.
3.     Add egg and vanilla. Slowly add flour until blended.
4.     In food processor, powder the oats, baking powder, baking soda, and salt.
5.     Add oat mixture to dough and mix until just combined.
6.     Fold in the chocolate chips.
7.     Using a spoon, scoop and shape the dough into 2-inch circles on a really lightly greased cookie sheet.
8.     Bake 10-12 min until edges are slightly brown.
9.     Cool completely on wire rack before going all COOKIE MONSTER! on them

PS. For the ORIGINAL Recipe, omit white chocolate chips and double entire recipe (originally ½ tsp kosher salt). Cookies are shaped into 3-inch pucks. 


They disappeared in less than two days.



4.5 out of 5 NOMs
nomnomnomnomnoh

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