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!