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I’ve tried dozens of chocolate chip cookie variants – from different ratios of brown sugar to white sugar, resting it overnight, to whipping the dough like it was a sex slave. Nothing has astounded me, so I continue to read and try new recipes as they catch my eye. Sheryl Julian from the Globe recently posted about Alice Medrich’s chocolate chip cookies declaring them to be her “all time favorite.”

 

This recipe involves melting the butter, instead of the ubiquitous creaming the softened butter and sugar step, and then the dough needs to chill overnight, so these are not for a spontaneous cookie craving. That said, they are worth the wait; the cookies are soft and chewy, with a slightly crispy edge. This recipe impressed me enough that I think I’m going to get her new book “Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies” You can do the whole thing is a saucepan for easy clean up.

 

Chocolate chip cookies
Makes 3 dozen

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups chocolate chips plus 1 cup chopped walnuts or 3 cups chocolate chips

1. In a bowl, whisk the flour, baking soda, and salt to blend them.
2. In a large saucepan, melt the butter. Set it aside to cool.
3. Add the granulated and brown sugars to the butter. Stir in the eggs, one by one, followed by the vanilla.
4. Stir in the flour mixture. Stir in the chips and nuts, if using.
5. Transfer the batter to a plastic container, cover, and refrigerate for 1 day.
6. Let the dough sit out for 30 minutes to soften. Set the oven at 375 degrees. Line 2 baking sheets with parchment paper.
7. Scoop the dough onto the baking sheets in walnut-sized balls. Bake the cookies for 12 to 14 minutes, rotating the sheets, or until they are firm to the touch. Slide the parchment paper onto wire racks to cool. Store in an airtight container. Adapted from "Alice Medrich's Cookies and Brownies"

 

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