|A little overcooked|
As for my first two little changes, they were no biggie. But as for the 6 hours, well I think there's something to that. The excellent thing about this recipe, however, is that you can keep the dough in the fridge for up to 5 days and bake them in small batches so you always have fresh cookies (at least for five days you will). I have been enjoying fresh cookies all weekend. I even gave up on my cookie scoops- they're broken anyway. I rolled giant balls of cookie dough using a big spoon and my hands. Worked perfectly for me!
As for how the cookies taste, the first batch was just alright. They were too greasy fresh out of the oven. But batches 2 and 3 were pretty darn good. Satisfying, I must say. Still not my famous cookies, but a worthy substitute. :)
|Even cookies need love|
adapted from Baked: New Frontiers in Baking
2 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
2 sticks unsalted butter, soft but cool
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsps vanilla extract
2 2/3 cups semisweet and bittersweet chocolate chips
In a large bowl, whisk the flour, salt and baking soda together and set aside.
In a large mixing bowl, beat the butter and sugars together until smooth and creamy using a hand mixer. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture ill look light and fluffy. Add the vanilla and beat for 5 seconds.
Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.
Using a spatula, fold in the chocolate chips.
Cover the bowl and refrigerate for 6 hours (just do it).
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Scoop the dough into 2-tbsp sized balls (or thereabouts). Use your hand to shape them into perfect balls and place them on the prepared baking sheets, about 1 inch apart. Bake for 12 to 14 minutes, rotating the pans once during the cooking time, until the edges of the cookies are golden brown and the tops just start to darken.
Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely.