Tuesday, February 16, 2010

TWD - My Best Chocolate Chip Cookies



Yes, the simple chocolate chip cookie has a star. It's this recipe. Every week as we bake our way through Dorie Greenspan's book Baking from my home to yours, I note the recipes my family enjoys and promise to make them again. I seldom do. I have made these cookies three times in the past week.

The batter has full vanilla flavour without being too sweet. It makes a great base for any combination of chips and nuts. Baked, instead of spreading, mine had a bit of lift. They were a little chewy, but not doughy. (Looking around at everyone else's I don't know why mine lifted and most of the others are flat. Maybe because I didn't use as many chips?)

I'm enchanted with the peanut butter version. So much so that I'm giving the recipe here. There are lots of people who read this blog who don't go on to look up the recipe. I hope this will encourage some to try these cookies.

Many thanks to Kaitlin of Kait's Plate for this great choice!
***
If you like the bowl my cookies are in, it's Bee Glassware from La Rochere. I'm collecting a set piece by piece.

My Best Chocolate Chip Cookies
Makes 45 cookies
(I made 36 per batch.)

2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
2 sticks (8 ounces) unsalted butter, at room temperature

(I substituted 3/4 cups butter and 1/2 cup peanut butter.)
1 cup sugar
2/3 cup (packed) light brown sugar
2 teaspoons pure vanilla extract
2 large eggs
12 ounces bittersweet chocolate, chopped into chips, or 2 cups store-bought chocolate chips or chunks
1 cup finely chopped walnuts (optional) or pecans (optional)
(I used 1 cup chocolate chips and 1 cup chopped unsalted peanuts.)

Directions:

Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.

Whisk together the flour, salt, and baking soda.

Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes in. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts. (The dough can be covered and refrigerated for up to 3 days or frozen. If you'd like, you can freeze rounded tablespoons of dough, ready for baking. Freeze the mounds on a lined baking sheet, then bag them when they're solid. There's no need to defrost the dough before baking - just add another minute or two to the baking time.)

Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.

Bake the cookies - one sheet at a time and rotating the sheet at the midway point - for 10 to 12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle, and that's just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.

Repeat with the remainder of the dough, cooling the baking sheets between batches.

The cooking can be kept in a cookie jar or sealed container for about four days, or wrapped airtight and frozen for up to two months.

28 comments:

  1. You are always so creative with how you style your desserts...this looks like so much fun to have a whole lot of these like this! Thanks for your recipe as well. Looking good.

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  2. Wow... those belong in a magazine! I too did the PB version to change a bit from the ordinary. Thought like you... they were great! Bravo!

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  3. The photo is lovely. These did not work well for me.

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  4. yours look so plump and thick, unlike most that look really thin. ditto to what Kayte said!

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  5. Thank you for sharing the recipe! I absolutely LOVED these!!!!!

    Your cookies look scrumptious!

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  6. The PB and the espresso version sounded so good to me. I stuck with the plain version to get as many people to sample as possible.

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  7. Your cookies look perfect. Mine where very flat and chewy. Tasty, but not how I like my chocolate chip cookies.
    Mimi

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  8. I made these more than once last week, too! Since I'm obsessed with peanut butter and chocolate, now I must try the peanut butter version. Thanks for suggesting that. Yours look amazing.

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  9. Yum, peanut butter. Definitely going to try your version.

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  10. The peanut butter sounds like a step up. Now, I have to try these. Since, I do not want to eat too many and my husband eats, gluten free, my class gets all the goodies. They think everything is great.

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  11. They look fantastic and are definitely much puffier than mine turned out! I think I'll try a peanut butter version next time--thanks for the proportions!

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  12. They look gorgeous, and oh my goodness, the peanut butter version sounds fabulous! Your family must be just wild about these if you made them three times!

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  13. Yours do look wonderful and not so flat (like mine). 3 times in one week says it all.

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  14. Your cookies look terrific!! I didn't really enjoy the original recipe but now you've got me thinking maybe I should try the peanut butter version :) I love that your cookies are thicker.

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  15. Wow! Your cookies look perfect!! Mine were so flat and unappetizing looking. Hubby ate part of one and turned his nose up to the rest of them. I liked the taste, just wished they had looked better.

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  16. Now yours are like the 3rd pb ones I've seen and they look great. I will sure have to try this version!

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  17. Looks great! Out of curiosity--what is your altitude?

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  18. Your cookies look so, so good. Very interesting that they rose and didn't thin out - but the result is great! I love their golden brown colour. I'm glad that you enjoyed the recipe!

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  19. Your cookies look terrific! I've already made these twice and I'm sure I will again. Now I'm craving peanut butter (I hadn't even noticed that variation in the book).

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  20. Three times? That's amazing. I wish you would come here and make me some. They look fantastic.

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  21. These look fantastic - snow fascinates me as we don't get any. Glad these are a family favourite.

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  22. The peanut butter version sounds AMAZING and Looks absolutely GORGEOUS! How did you get them so high and beautiful?!

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  23. UUUU!!!! PB. That sounds perfect. Mine were flat, as you know, These are not the end of my quest. But yours turned out great.

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  24. You have magical cookies if they were not flat! Mine came out flat and crispy. Boo. :(

    Yours look great!

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  25. Oh, I am jealous of those perfect looking cookies. You got the touch!

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  26. I totally agree....I always make comments and think I will make a recipe again and again but never do...but have made these cookies a bunch of times already?!

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  27. I thought these were the ones you put the teeny peanut butter cups from Trader Joe's in? I was all excited about getting credit again. hmph.

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  28. You're absolutely right. If you look closely at the photo, you can see that some of the chips are mini peanut butter cups. I didn't remember whether you had sent them at Christmas or if I'd bought them in the summer and they'd gotten lost in the back of the cupboard. I didn't want the children to think I'd stuck really old chocolate in their snack. Thanks for catching me out!

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Thank you to everyone who leaves a comment! I love reading them all.