SLIDER

Perfect Chcocolate chip cookie











When I got my Bosch at my bridal shower a few years ago it was at that moment -- I start crying -- and realized I was actually getting married. You know, I guess the diamond ring and fiancee wasn't quite enough.
Growing up my sisters and I made 4 dozen cookies EVERY Sunday. We got homemade chocolate chip cookies in our lunches growing up and it was a (very good) duty we had to make them each Sunday.

Well ever since I got the Bosch I was itching to open it up, and Bronson and I (well, actually, just I) made cookies the first Sunday in our new apartment. I use a different chocolate chip cookie recipe every time I make cookies. I am a chocolate chip cookie nazi. It's really important to me to find THEE recipe I can use consistently, you know, one to fall back on when you need to whip up some cookies.

I've had to try so many different recipes because my cookies turn out differently than in Oregon -- butter, altitude, flour, probably are all factors. If you were to look at computer on any given day, I usually have a Chrome browser with dedicated to chocolate chip cookie recipes with probably 10 different tabs of different recipes. I finally got around to trying the William Sonoma Perfect Chocolate chip cookie recipe and as of now, April 2017 it is my absolute favorite.

The first time I made them, Bronson and I ate almost 10 cookies collectively they were so good. They don't make a ton, but, they are ONLY good warm or the very next day and then I don't care for them anymore. I know this because I doubled the batch, made some and chilled the dough and did NOT care for those as much.

Although Bronson won't agree with me on this, there is a big difference when you use butter and margarine. You HAVE to use butter in this recipe. Just trust me on this. Cookies with margarine go flat and don't have the same texture or taste.

Chocolate Chip Cookies
1 1/4 cups (6 1/2 oz./200 g) unbleached all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick/4 oz./125 g) unsalted butter, at room temperature
1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar
6 Tbs. (3 oz./90 g) granulated sugar
1 large egg
1 tsp. vanilla extract
2 1/2 cups (15 oz./470 g) semisweet chocolate chips
*optional: coarse salt on top (buy in bulk section from Winco for 66 cents a pound...but who needs a pound, a handful or so is all!)

Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

In a bowl, sift together the flour, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes or longer. Add the egg and vanilla and mix on low speed until blended. When I can see my dough has changed in color, I know I've blended it enough. Slowly add the flour mixture and mix just until incorporated. Switch to a wooden spoon and stir in the chocolate chips.

Using a small ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, spacing the dough mounds 2 inches (5 cm) apart.

Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes (I found 11 minutes is perfect for my oven). Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely. Makes 15 cookies.


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