Sunday, July 13, 2008

Soft and Chewy Chocolate Chip Cookies

Wow, it had been a long time since I made chocolate chip cookies (or anything for that matter) from scratch. Nowadays I usually make cookies using Betty Crocker's cookie mix - they are easy and goof-proof. But this time, I challenged myself.

I was kinda of bored yesterday and my mind started to wonder. I thought: there are too many sticks of butter in the freezer and an opened bag of semisweet chocolate chips in the pantry. So I decided baking would be a fun way to occupy the afternoon. I found this recipe. The words soft and chewy caught my eyes because that's exactly the way I like my chocolate chip cookies. And probably unlike 99% of the population, I prefer less chocolate chips than overloaded with them. So instead of using a cup like the recipe called for, I used 1/2 cup.

The cookies turned out great! I am very surprised by how light the dough color is though. The cookies didn't brown much nor smooth out on the top. So they may look like they are still raw after baking. Be careful not to over-bake them just because they may still "look" undone! Baking for 8-10 minutes according to the recipe is the way to go.

The cookies are very tasty and I devoured them while they were hot. I like it that they are dough-y, less greasy (as compared to Betty Crocker), and not overly sweet that you feel your teeth rotting as you eat. I will definitely make them again!

Soft and Chewy Chocolate Chip Cookies:
-The recipe yielded 14 medium-size cookies for me, even though it was supposed to make 1.5 dozen.

- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 cup semisweet and/or milk chocolate chips

1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and egg. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

2 comments:

  1. Yeah, those didn't last long. Came home from another shitty day of classes and stuffed 4 of these into my mouth. Woke up this AM, went for a run and plopped 4 more into me after I got back. Now what am I supposed to do? The coogie boxen is empty. =[

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  2. Just FYI. Once the cookies are cooled, pop them in the microwave for 15 seconds and you will get the same right-out-of-the-oven yummy taste.

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