Tuesday, July 5, 2011

Recipe of the Week: Ultimate Chocolate Chip Cookies

I recently had the urge to make some chocolate chip cookies, but not just any chocolate chip cookie. The recipe off the back of the chocolate chip bag (although good) wasn't going to cut it this time. So I started searching for some new adaptations and happened to stumble upon Lisa's quest for the perfect chocolate chip cookie recipe. After perusing a few of the recipes she had tried out (bless her heart!), I settled on this King Arthur Flour recipe, below. I think I was drawn to it because it uses vinegar, which I hadn't seen before in a CCC recipe.

2/3 c. light brown sugar, firmly packed
2/3 c. white sugar
1/2 c. unsalted butter, right from the fridge, or at room temperature
1/2 c. vegetable shortening (like Crisco)
1/2 tsp. salt
2 tsp. vanilla
1 tsp. vinegar, cider or white (I used cider)
1 tsp. baking soda
1 large egg
2 c. all-purpose flour (no, I did not use King Arthur brand)
2 c. semisweet chocolate chips


Preheat the oven to 375F. Lightly grease (or line with parchment) two baking sheets. (I just used my baking stone.)

In a large bowl, combine the sugars, butter, salt, vanilla, vinegar, and baking soda, beating until smooth and creamy. Beat in the egg, again beating until smooth. Mix in the flour (use a sifter!), and then the chips.

Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread.

Bake the cookies for 11-12 minutes, till their edges are chestnut brown and their tops are light golden brown, almost blonde. Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.


NOTE: Upon reading the original recipe from King Arthur Flour, I chilled the dough for about 48 hours before baking. Apparently this is supposed to deepen the flavors or something like that. (Side note: Roll the dough into a log before refrigerating, like I did below, so you can just cut it in slices when you're ready. This is also a great gift idea for anyone who loves freshly-baked cookies... and who doesn't?!)


Just look at these gorgeous, perfectly-shaped cookies!




As you would expect, they were amazing fresh out of the oven -- nice, uniformly thick, and chewy -- but still delicious even after they'd cooled off later on. I think chilling the dough also keeps them from spreading out as much, so they stay thicker. The texture and color are just about perfect, too. If you want a really good detailed review, check out Lisa's post over at Sweet as Sugar Cookies. I really admire this girl for all of her baking endeavors (which we get to benefit from)!

Another thing I like about this recipe is that it only uses one bowl for all the ingredients. (Normally, I'm used to mixing the wet ingredients in one bowl and the dry ingredients in another bowl, then mixing those two together.) As far as I'm concerned, this is my new go-to recipe for chocolate chip cookies.

On the subject of cookies, did you know that putting a slice of bread in your jar/container of cookies will keep them from drying out and getting hard? I had heard it before but just tried it for the first time with these. The next day, the bread was hard and dry, but the cookies were still soft and chewy. Amazing!





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9 comments:

Kate@TwentySixToLife said...

This might sound really weird, but even though I don't like chocolate myself, I've been told I make really good chocolate cookies and brownies. Even though I can't "taste test" anything, I enjoy making them too so I might have to keep this recipe in mind next time I make something for someone else :)

Lisa said...

I'm so happy that you got to try these out and liked them so much. My family's definitely a fan of this recipe. I love your idea of rolling the dough into a log, so much easier and less messy than having to scoop and roll. Your cookies look perfect! Thanks for the great shout-out.

Sherri @ Design2Shine said...

Those look YUMMY! I need a batch of them to snack on while reading. ;0
Congrats on your Nook! Loving my Kindle. Be sure to check out the freebie sites because I understand many of the same ebooks are free at B&N for the Nook too. I have a 'pile' waiting for me to read on the beach during my upcoming vaca.

micah @ the yellow front door said...

AWESOME

Melanie Giant said...

Anything with Hershey's is always perfect for me. My kindergarten's students will surely love these cookies too. Thanks for sharing this simple recipe.

Red Rose said...

Just love that they don't get hard after a couple of days like most cookies! I'm allergic to chocolate but I use fresh or dried fruits instead.

Piano Kid said...

Ummm!Your chocolate chip cookies are delectably delicious! I can’t wait trying your recipe! And I will also try your advice of mixing the cookies with a loaf of bread inside the cookie jar to preserve the freshness and texture of the cookies. Thanks for sharing!

xlpharmacy said...

This is an special recipe specially because you made it with hershey's chocolate, and I can see it's really easy to make those cookies.

Bartender Certification said...

Amazingly yummy! This really looks delicious! I'm definitely craving for a plate of that right now. Thanks for sharing this wonderful recipe. This is definitely a must do recipe this weekend since I got my Food Safety Training.

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