verabee: (chiiiii)
[personal profile] verabee

I'm not a huge cookie person, and while I like chocolate chip cookies, I've never been able to find a recipe that fits my vague criteria. They have to be chewy, but not uncooked tasting. Crispy, but not like eating a goddamn crouton. And not too sweet. If they are huge and attractive that is a plus.

Usually I just give up and eat a snickerdoodle or something. But I was really craving them the other day, and the very first recipe I found on epicurious turned out be the best chocolate chip cookie recipe in the universe. No shit. I have made them four times in the last month and I would like another one right now. But they are all gone.

Cookies of Doom


3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 sticks (1 cup) unsalted butter, melted and cooled slightly
1 1/2 cups packed light brown sugar
1 cup granulated sugar (I use less and less each time to no ill effect. 3/4 cup?)
3 large eggs
1 1/2 teaspoons vanilla
2 1/2 cups semisweet chocolate chips (16 oz)

Put oven rack in middle position and preheat oven to 375°F. Line baking sheet with parchment paper.

Whisk together flour, baking soda, and salt in a small bowl.

Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.

Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.

Bake until golden, 13 to 15 minutes. Transfer cookies to a rack to cool. Makes about 25 big cookies.

Date: 2008-01-29 06:40 am (UTC)
From: [identity profile]
Ahhh yes, the secret would seem to lie in "lots of eggs, lots of butter." At least that's the primary difference I'm noticing here from the recipes I've tried...

Date: 2008-01-29 06:41 am (UTC)
From: [identity profile]
Melting the butter and then smelling it a lot also seems to be key.

Date: 2008-01-29 06:51 am (UTC)
From: [identity profile]
I will have to try them! Chocolate chip cookies are a favorite thing of mine. Thanks for the recipe!

Date: 2008-01-29 07:48 am (UTC)
From: [identity profile]
I too share your vague criteria for cookies, and this recipe gets my highest recommendation (yay, Alton Brown!) -- note the reduced egg whites and added milk. Might be worth giving a try to compare.,1977,FOOD_9936_13617,00.html

Num num num.

Date: 2008-01-29 05:36 pm (UTC)
From: [identity profile]
I've seen his cookie episode twice already! I love the chemical explanations for different kinds of deliciousness. I think these are somewhere between the Thin and the Chewy.

Date: 2008-01-29 08:42 am (UTC)
ext_183001: openvein spiral, white on black. (Default)
From: [identity profile]
Thank you for this secret knowledge.

Date: 2008-01-29 10:08 am (UTC)
From: [identity profile]

Date: 2008-01-29 04:55 pm (UTC)
From: [identity profile]
Your icon is so...colorful. XD

Date: 2008-01-29 04:55 pm (UTC)
From: [identity profile]
I prefer the crunchier ones... XD Although this does look good, I can add to my pretend repertoire.

Date: 2008-01-29 09:11 pm (UTC)
From: [identity profile]
recipe sharing is win. . .and those pictures have my stomach grumbling. thank you muchly :)

Date: 2008-01-29 09:29 pm (UTC)
wintersheir: (Default)
From: [personal profile] wintersheir
Om nom nom. Baking is a mystical art; I sometimes wonder if air pressure/the phases of the moon/current planetary alignment have an effect on the finished product because I have made rhapsodically delicious cookies on one occasion while the next batch are merely tasty. Le sigh.

I'm going to try these, though, as my quest is never-ending. Huzzah!

Date: 2008-01-29 10:41 pm (UTC)
From: [identity profile]
It totally is affected. I made this batch at a much higher elevation than usual so baking took an extra five minutes. It's a weird science, but you can usually make something edible if you put enough chocolate chips in.


Date: 2008-02-02 11:02 am (UTC)
From: [identity profile]
HAY THOSE AREN'T CHOCOLATE CHIPS (you don't know me, but I had to respond)


Date: 2008-02-02 06:47 pm (UTC)
From: [identity profile]
I do! I remember your art from a million years ago. Hi Juno! :)

Date: 2008-02-03 01:10 am (UTC)
From: [identity profile]
I know you now, thanks to my NSA friends!

If they are huge and attractive that is a plus

Date: 2008-01-31 09:59 pm (UTC)
From: [identity profile]
you know what makes you quality? that you had a craving for cookies, so you went to the grocery store, passed the aisle that sells cookies and bought INGREDIENTS.

if i had a craving for toast i would probably spend half an hour trying to find somewhere to buy already-made toast.
From: [identity profile]
Aw, I'm quality. Thanks, Jon.

What's kind of depressing is that it works out a lot more expensive my way.

Date: 2008-02-07 06:25 pm (UTC)
From: [identity profile]
I tried it, and it was good. But, I bought the wrong butter (salted!), so they came out both a little saline and very big and flat.

But still delicious!
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