Saturday, March 06, 2010

My Chocolate Chip Cookies


I am in the camp that likes cookies completely cooked.  Not a fan of the soft and underdone kind.  Here is my version of the ever popular chocolate chip cookie.  The key to getting the thin, crispy, chewy combination is using a little less flour then most recipes, making sure the butter is very soft and room temp, and using more brown sugar. Because of all of these changes you will notice that this batter is not as stiff as other recipes.

Claire’s Chocolate Chip Cookies
(Thin, crispy/chewy)

2 sticks unsalted butter (softened – must be at room temp, not cold)
1 cup dark brown sugar (packed)
½ cup light brown sugar (packed)
½ cup granulated sugar
2 eggs
2 teaspoons vanilla
2 1/4  cups flour
1 teaspoon salt
1 teaspoon baking soda
3 cups semi-sweet chocolate chips

Preheat oven to 375 degrees.
Mix the flour, salt, and baking soda in a bowl with a fork – set aside.
Mix butter and sugars until smooth and creamy– scrape down the bowl. Add the eggs and vanilla mix in just until incorporated – scrape bowl again - don’t over mix. Add flour mixture on low speed just until incorporated. Stir in the chocolate chips by hand. Using medium scoop (about tablespoon size) put 12 scoops per baking sheet. Bake for 8-10 minutes until golden brown.











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