Saturday, May 19, 2001


the most universally beloved form of chocolate has to be the chocolate chip cookie.

so without further delay, here is my recipe for the ultimate chocolate chip cookie. crisp, but not too crunchy; a little thin, not puffy; delicate, not too doughy; with a full, buttery flavor. and the chips must be high quality. after i give the basic recipe, tomorrow i'll suggest modifications for those of you who like them chewier, crunchier, etc. they take only an hour to make total.

1 c. (2 sticks) (8 oz by weight on the scale) Plugra/Keller's European Style butter
1 c. (7 oz. by weight) white granulated sugar
1 c. (8 oz by weight) dark brown sugar
3 large eggs
1 teaspoon Nielsen-Massey pure vanilla extract
3 cups (13-1/2 oz by weight) King Arthur's Mellow Pastry Blend Flour
2 teaspoons salt
1 teaspoon baking soda
16-20 oz. Callebaut bittersweet chocolate chips

preheat oven to 325 degrees. use nonstick cookie sheets, or line your cookie sheets with parchment paper.

attach the paddle to your stand mixer (or use a hand mixer.) in the stand mixer bowl, cream butter and sugars together for 4 minutes (speed 5 or 6). scrape down the sides after 2 mins. mixture must be fluffy and should be an appetizing caramel color.

add eggs one at a time, beating well (speed 4) for 30 seconds after each one. add vanilla and beat (speed 4) for one minute. scrape bowl, beat (speed 4) one more minute.

combine flour, salt, and baking soda into one bowl. dump one third of this mixture into the creamed butter and eggs, mix lightly (speed 2) just to combine, about 15 sec.; add another third, repeat; add final third. beat (speed 4) for about 30-45 seconds.

set mixer on speed 1 or 2 and slowly pour in chips until combined evenly.

if you have a 3-4 oz. disher or small ice-cream scoop, use that to portion cookies onto sheets. otherwise, drop heaping tablespoons onto cookie sheets, spacing 1-1/2 inches apart. bake cookies 9-12 minutes, or until golden blonde. sides will be just dry and set; the centers risen but slightly shiny with a faintly visible crust. if edges are browned, cookies are overdone! avoid this!

remove cookies from oven and let firm on cookie sheets for 2-3 minutes, until they can moved with a spatula. expect the cookies to deflate and firm up to become crispy. then move to rack and let cool completely. makes about 3 dozen.

cookies freeze well in ziplock freezer bags -- that is, if your friends and family don't filch them all first! try to freeze half, and keep the rest in an airtight container.

posted by fortune | 8:23 PM | top | link to this | email this: | links to this post | | 0 comments

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