Tuesday, April 27, 2010

Chocolate Chippies

Here is my foolproof method for chocolate chip cookies. It's easier than pie. I've had it memorized for about 15 or so years, and I think it's mainly adapted it from the Nestle Toll House recipe and the Roundy's generic brand chips...

2 1/3 c flour
1 tsp salt
3/4 tsp baking powder
3/4 tsp baking soda
2 sticks unsalted butter at room temperature
3/4 to 1 c sugar
3/4 c b. sug
1 tsp vanilla
2 eggs at room temperature
lots of chocolate chips! (of good quality please)
extra sea salt

Preheat oven to 350.

1. You will need two bowls. In the smaller bowl, combine the flour, salt, baking powder/soda and whisk to combine. Sift together if you have a sifter.

2. In the larger bowl, beat butter til lighter in color and fluffy (few minutes). Then add sugars and beat again until fluffy. Add vanilla and eggs, one at a time, and mix/beat until again fluffy and smooth.

3. Slowly add flour mixture (in 3 rounds) and combine well. Should be thick and smooth looking. Remove whisk and use a wooden spoon to stir in at least 2 cups choc chips.

sea salt on choc chip babies

4. Drop small balls of batter onto un-greased cookie sheet, sprinkle a bit of sea salt on each cookie, and place in oven for about 7-8 min depending on altitude and oven.

5. You know the cookies are done if they are barely golden on the bottoms/edges but still light on top. I take them out before they look totally done because they will continue to bake as they cool. They will remain softer this way, but still crisp at the edges. My dad taught me this, and he couldn't have been more right.

Eat and enjoy.