Friday, September 16, 2011

"Forgive Me" Chocolate Chip Cookies


Let me start by saying "I'm sorry".

It's been two weeks since my last post. Ok...maybe two and a half. Jeez I sound like I'm in a confessional.

I think this is the longest I've ever gone without posting a recipe, or telling you about my obsessive compulsive baking habits, or expressing my hatred of slowly growing love handles.

Apparently it's been long enough for my mom to send me this e-mail:

"Hey pooch.
You haven't posted on your blog lately. What gives?
love you
mom :O)"

Yes. My mom calls me pooch. Doesn't that mean dog? Huh? Whatever.

I'm going to try to make it up to you with some Chocolate Chip Cookies. The thick and soft kind.

I hope you like chocolate chip cookies. I mean, I really really hope you do.


The truth is I've been super busy writing a cookbook. No biggie.

For your own good, I hope you never see my kitchen on a weekday afternoon. One word - disastrous. I need to hire a dishwasher. One that will wash dishes for cookies, cupcakes and pie. Interested?

All my time is now being spent tweaking and testing recipes, having intimate photoshoots with my food, dabbling on photoshop and eating ungodly amounts of dessert....for testing purposes. Obviously.

This book will hold all the secrets.

Secrets to making perfectly flaky pastry.

Secrets to making fudgy, shiny-topped brownies.

Secrets to making moist and tender cakes.

It's 6 crazy years of food science knowledge applied to baking and made easy to understand. It's easy reading, pretty pictures and detailed instructions for successful results and a very happy (and perhaps slightly giggly) belly.

There are more than a few chocolate chip cookie recipes in the book. But for now, these are a good place to start!

They're packed with chocolate chips, and a bit of baking powder in the recipe keeps the batter more on the acidic side so that they don't spread too much. Think thick, think chunky and think delicious.

Soft Chocolate Chip Cookies

1 ½ cup all-purpose flour
½ tsp baking powder
¼ tsp baking soda
½ tsp sea salt
½ cup unsalted butter
1 cup packed light brown sugar
1 large cold egg
1 tsp pure vanilla extract
6 oz best quality semi-sweet chocolate chips (about 1 cup)

Preheat your oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.

In a large bowl, whisk together flour, baking powder, baking soda and salt.

First place room temperature butter in the refrigerator until slightly firm, about 20-30 minutes. Combine butter,  sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until somewhat light and a bit airy, 3 minutes. Scrape down the bottom and sides of the bowl and beat 1 minute more. Scrape down, add egg and mix on medium-low speed until incorporated, about 45 seconds to 1 minute. Add half of flour mixture and mix on low for 15 seconds. Add remaining flour and mix 15 seconds more. Increase speed to med-low, add chocolate chips and mix 10 seconds.

Loosely take 1.5-2 oz portions of dough and place on prepared baking sheets, spreading them 2 inches apart. Bake until golden brown on the bottom and top, about 10-12 minutes.
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31 comments:

  1. And when can we get our hands on said cookbook?

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  2. yum those look delish :) love your blog!

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  3. "pooch" is a very endearing word. You're cuter and cudlier than a puppy. Dad calls me poochie too. Remeber, it was what nonno named his little dog that he loved so much.
    The cookies look amazing. Love you :O)

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  4. so a quick question, no white sugar? Oh also you have two points where you say add salt... oh hehe and where does your vanilla add in? The cookies look awesome though

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  5. @Daniel Nope! No white sugar. I fixed the typos about the salt and vanilla - it should be all gravy now.

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  6. just made these they were delicous !!!!!

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  7. Excellent recipe. Thank you. I'm so happy to find a chocolate chip cookie recipe that doesn't turn out flat cookies!

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  8. Wonderful cookies, easy, perfect, you're a life saver!

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  9. These look awesome! Can't wait to try them out and just in time for the holidays! This looks much better than the recipe I have currently, so this is the one I'm making for Christmas.

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  10. Would love to try this. Question though, I don't have a stand mixer with paddle, just old fashioned hand mixer. Will that do? Thanks.

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  11. @Jennifer No problemo - just use a wide rubber spatula and some arm power!

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  12. I just made these and they are seriously amazing! I actually didn't trust that they were done when my timer went off, I peeked in the oven and there were HUGE cookies in there, I thought maybe they just needed to be cooked a little longer, but nope, they were done! I ate three while the first tray was cooling...So good!
    My only complaint was that the sea salt was a bit much for me. Every once in awhile I'd get a chunk of sea salt and it'd be a bit over-powering in such an awesome cookie.

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    Replies
    1. I love the sea salt! But you can use regular fine table salt next time if you prefer it.

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  13. how many does the recipe make?

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  14. I made these yesterday and they are amazing. Thank you so much for such an easy but great chocolate chip cookie recipe!

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  15. i made these and the tasted AMAZING! thanks for the recipe! the only problem is that they spread out very thin. any tips?

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    Replies
    1. Make sure you measure your butter exactly. 1/2 cup is 113 grams. Also make sure you measure the baking soda to the T, because too much will promote spreading. If none of this works for you, then refrigerate the dough before baking to firm up the butter.
      Cheers!

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    2. thank you so much!

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  16. These cookies are so fabulous! I had to make some substitutions as my son has dairy and egg allergies, but they still turned out delicious (which isn't always the case). My son was so happy that I made him "nice" cookies. Making my second batch already today, thanks!

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  17. How many cookies does this recipe make?

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  18. these were absolutely amazing! thank you.

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  19. Excellent recipe! I had a good recipe, but my kids now love this one even more:) Thank you so much for sharing this delicious confection!

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  20. Great, great, great cookies. Love the texture, this is my kind of cookie. I like the chunky dense chocolate chip cookie that doesn't splat :). Do you have a similar recipe for oatmeal raisin? Would love that!!

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  21. Can I use salted butter and skip the seasalt?

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  22. Oh I must try these cookies!!!

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  23. Thank you!! Finally chocolate chip cookiess that taste good! I'm sure though, it was all your little tips and bits of info that helped me make them well - the ingrediants are pretty basic...but thank yoU!!

    Also, do you have nutrition info on these recipes? Made them for my son's lunch, but of course I had a couple, and trying to count calories...

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    Replies
    1. Counting calories?! Hmm...my cookies don't have any calories ;)

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  24. Delicious cookies and easy to make (if you like thick, soft cookies, these WILL turn out like that!)

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