3.26.2012

Chocolate Chip Cookies (David Leibovitz)

03.22.12

Chocolate chip cookies are the epitome of a classic cookie. It’s probably the first cookie that you were introduced to as a child (along with the digestives) and you have fond memories of munching on them with a tall glass of milk, watching Sesame Street. COOKIE MONSTER!!!




They were the first cookies I baked. It was a minor disaster as my dad insisted I use margarine instead of butter…so I've been super apprehensive about baking them ever since. Until a few nights ago! :D

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Chocolate Chip Cookies (David Leibovitz)
Makes 48
2½ cups         flour
¾ tsp               baking soda
tsp               salt
1 cup               unsalted butter, room temp
1 cup               packed light brown sugar
¾ cup              granulated sugar
1 tsp                vanilla
2                      large eggs, room temp
2 cups             nuts (walnuts/almonds/macadamia; toasted, coarsely chopped)
400 g              bittersweet OR semisweet chocolate, coarsely chopped into 1/2” chunks OR 3 cups of chocolate chips

  1. Mix flour, baking soda and salt in a bowl. Set aside.
  2. Beat butter, sugars, and vanilla on medium til just smooth.
  3. Add eggs one at a time.
  4. Stir in flour mixture. Stir in nuts and chocolate chunks.
  5. On a lightly floured surface, divide the dough into 4.
  6. Shape into 9-inch long logs. Wrap with plastic wrap; chill til firm (24 hrs).
  7. Preheat oven to 350oF. Position racks on upper and lower thirds.
  8. Slice logs into ¾-inch thick rounds. Place 3-inch apart on a baking sheet.
  9. Bake, rotating halfway until lightly brown in the centre, 10 min.
  10.  Cool on sheet til firm. Transfer to wire rack.
** Dough can be frozen up to 1 month OR in fridge 1 week.
** Cookies can be kept at room temperature up to 4 days.

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I’m now on the prowl for the perfect chocolate chip cookie recipe so you’ll definitely see me posting more about this cookie in the future! This recipe, I halved, forewent the nuts and added in a few tablespoons of oats instead.




A shot of my beautiful new baby. Aka the Kitchen Aid stand mixer I’ve wanted for over 10 years (aka ever since the first time I watched Martha Stewart Living!!). I finally own one!! Giddy like a little schoolgirl, that’s me! Call me a loser, but at least I’m a happy loser who can whip up batters and doughs easy! :D




Check it out!! For the longest time, my dad’s been chastising me for wanting one. Yes the design’s old but it’s classic and it works! (All) the bakers use Hobart mixers! Hobart owned Kitchen Aid before they sold it some years back. 




The beating/whipping/mixing process was a breeze. All until the chocolate chips were dropped it. This is where good old elbow grease comes in.




Shaped into two logs. I didn’t have 24 hours to let it chill so I popped them in the freezer for half an hour then the fridge for another. I think that’s ok? Worked for me…




I doublechecked with a ruler, ¾-inch is THICK! I have a sneaking suspicion that it’s supposed to be ¾ cm but bakers never use that unit so I’m not 100% sure… Anywho, I sliced them considerably thinner than ¾-inch.




And this is the result! :D Firm on the outside, still a little tender in the middle. Gooey melted chocolate chips! GAH! I forgot how good they are!!




Third batch of cranberry oatmeal cookies I baked last week. T’was a week of nightly baking. Cakes, cookies, cupcakes, breads! Can you tell I’m baking like a maniac because: 
a) I’m stressed      
b) I’m still pinching myself that I have this mixer so I’m trying to take full advantage of it before it magically disappears one morning?! 




Mound of chocolate chip cookies. YUM! I like this recipe. Very easy to follow, great results. Onto the next one!



5 out of 5 NOMS
nomnomnomnomnom


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