A few days ago, I was really craving chocolate chip cookies. Not with oatmeal, not with toffee, not with coconut, just good, crispy, chewy, delicious chocolate chip. Imagine my surprise when I couldn't find a recipe in any of my cookbooks! They all want to go fancier, or they're from a place that doesn't do chocolate chips, or they don't have many desserts. Even the family cookbook is completely lacking in cookie recipes. I did a search of the foodblogs and again found almost no plain chocolate chip cookie recipes. I was going to give up and just use the Tollhouse one when I found this recipe from Canela y Comino. I knew I didn't want five-six dozen cookies, so I halved the recipe, and I was also a teeny bit short on flour so there was a quarter cup less. I've never baked cookies with real butter, and I learned that it really should be super soft or your mixer will hate you (I'm surprise mine hasn't died after the abuse I've put it through this week!) I also had to frequently push the dough out of the beaters to keep it going. The first batch, however, was amazing!! Apparently real butter's what you need to get that soft in the middle, crispy on the outside perfection. I used milk chocolate chips because I need the semisweet for something this weekend, but I thought they were delicious. Let them cool enough to firm up, but eat as many as you can warm, because that's the best way. I also chilled some of the dough and then tried another batch, but they didn't spread out as thin. I baked a little longer (twelve minutes) and didn't like the effect on the texture. I froze a log as well and I'll let that warm up completely before baking. Thanks, Gretchen!
29 May 2008
Chocolate Chip Cookies
A few days ago, I was really craving chocolate chip cookies. Not with oatmeal, not with toffee, not with coconut, just good, crispy, chewy, delicious chocolate chip. Imagine my surprise when I couldn't find a recipe in any of my cookbooks! They all want to go fancier, or they're from a place that doesn't do chocolate chips, or they don't have many desserts. Even the family cookbook is completely lacking in cookie recipes. I did a search of the foodblogs and again found almost no plain chocolate chip cookie recipes. I was going to give up and just use the Tollhouse one when I found this recipe from Canela y Comino. I knew I didn't want five-six dozen cookies, so I halved the recipe, and I was also a teeny bit short on flour so there was a quarter cup less. I've never baked cookies with real butter, and I learned that it really should be super soft or your mixer will hate you (I'm surprise mine hasn't died after the abuse I've put it through this week!) I also had to frequently push the dough out of the beaters to keep it going. The first batch, however, was amazing!! Apparently real butter's what you need to get that soft in the middle, crispy on the outside perfection. I used milk chocolate chips because I need the semisweet for something this weekend, but I thought they were delicious. Let them cool enough to firm up, but eat as many as you can warm, because that's the best way. I also chilled some of the dough and then tried another batch, but they didn't spread out as thin. I baked a little longer (twelve minutes) and didn't like the effect on the texture. I froze a log as well and I'll let that warm up completely before baking. Thanks, Gretchen!
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6 comments:
those look heavenly!
I have a minor mission, if you're willing. A good friend of mine is going through some food difficulties at the moment. Her doc suggested to her that she try and get in the habit of eating salads, but my friend is having a lot of difficulty with lettuce (she hates it). I've found some interesting alternative salads but thought it seemed like the sort of thing you could find neat too. For this case she also needs to avoid fruit and heavy sauces, but I'd love to hear anything you come up with, if you decide to check it out.
Judith, those look great! I have certainly noticed a difference between room temperature batter and cold batter. I am so glad you enjoyed them. These really are the best I have ever tasted!
Sometimes the plain old versions are just the best! Those look great.
can you put out a recipe for vegan fudge, i will love you forever.
I love chocolate chip cookie dough even more then the cookies :) I know if I had some dough in the freezer I'd be cutting off hunks and eating it frozen, yum! Real butter is definitely the way to go when baking, you can really taste the difference.
Gretchen - I actually took the ones out of the freezer that I'd saved and (being very impatient) microwaved them. It worked perfectly! I used the defrost setting thirty seconds at a time and after a couple of minutes they were easy to shape and spread out properly in the oven. There were some melty bits, but it didn't really affect the finished product. Thanks again!
Sylvie - Too true. Classic recipes are really starting to attract me. As soon as it gets cold again, there will be macaroni and cheese!
Lisa- My friend and I ended up eating several big hunks of the dough with the second batch. Yum yum!
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