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.
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March 2009

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