Friday, March 21, 2008

Chocolate Chip Cookies I want to try, and I did

I'm not a fan of Martha Stewart, but her new book on cookies is looking really good. The cookies are categorized by textures. I'm tempted to order from Amazon because it is only $15 rather than $27 at a bookshop.
Anyway, I was doing some random search on cookies then I came across with this recipe:

Unbelievably Good Chocolate Chunk Cookies

I did try the recipe, just now.
I came up with about 40 something cookies, each is about 2 inches diameter (much smaller than the recipe).
Just before putting the last tray in the oven (with nine cookies on), I realized that I might have been baking them too long (about 10 minutes in my oven), dahh, wake up, me! They are just slightly chewy but more crunchy side.

The cookies puff up at about 7 to 8 minutes, and then eventually spread to be flat (2 to 3 minutes) then turn to be golden brown throughout. I decided to take them out while they were still puffed up (at about 8 minutes), before they went flat. They first looked under-baked and super soft, but eventually they set. It is very chewy in the middle (somewhat creamy and condenced), crunchy outside.

I've eaten chocolate chip cookies like this before and I used to love it! (They came in a box and each was individually wrapped. A Japanese company made them-forgot the product name but probably made by a major sweets company)

So, 8 minutes in my oven, and they have to be taken out from the oven while puffed up. This is the way it's supposed to be. I feel like I wasted most of the cookie dough for over-baking :(
Anyway, it was very easy so I will make them again. I think it is a very good recipe, it uses a lot of sugar but relatively less butter, it is failure-free. The importance is to watch out for the baking time, I think.

Instruction copied from

1 ½ cups all-purpose flour
½ t. baking soda
½ t. salt
¼ pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
½ cup sugar
¾ cup tightly packed light brown sugar
1 ½ t. vanilla extract
1 large egg, at room temperature, lightly beaten
7 oz bittersweet chocolate, cut into 1/2 inch chunks [I just used half a 12-oz bag of bittersweet Ghiardelli chocolate chips]

1) Sift together the flour, baking soda, and salt into a medium bowl and set aside.

2) Using a standing mixer fitted with a paddle attachment or a hand mixer, cream the butter and sugars on low speed until it is smooth and lump free, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.

3) Add the vanilla and egg and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Stop the machine and scrape down the sides of the bowl and the paddle.

4) On low speed, add the flour mixture. Beat until just incorporated. Scrape down the sides of the bowl. Add the chocolate chunks and mix until they are just incorporated. If using a hand mixer, use a wooden spoon to stir them in. Refrigerate dough for at least an hour.

5) Preheat oven to 350. Adjust racks to lower and upper thirds of the oven. Line two baking sheets with parchment paper or Silpats. Spoon the dough using a cookie scooper 2 inches apart onto the prepared baking sheets. (makes about 23 3-inch round cookies)

6) Bake for 11-13 minutes [it’s 13 in my oven] or until golden brown around the edges, turning the sheets front to back and switching racks halfway through.

Remove the sheet from the oven and carefully slide the parchment or Silpats directly onto a work surface. When cookies are set, remove them to a cooling rack. Wait at least 5 minutes before serving or 20 minutes before storing in an airtight container for up to 3 days at room temperature.

Holy Fucking Shit, these are good.

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