For all you chocolate chip lovers
---------------------------------------
I didn't have 4 cups of regular choc chips, so I used 2 cups regular and an 11 oz bag of Nestle's peanut butter and chocolate chips. Yum!
I got 3 dozen cookies from the recipe.
Chockfull of Chocolate Chips Cookies
from the Essential Chocolate Chip Cookbook by Elinor Klivans
One batch of these cookies comprises 2 cups of dough and 4 cups of chocolate chips. There are at least 50 chips in every cookie -- a most satisfactory ratio.
1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
6 tablespoons sugar
1 large egg
1 teaspoon vanilla extract
4 cups (24 ounces) semisweet chocolate chips
Center a rack in the middle of the oven; preheat to 350 degrees. Line 2 large rimmed baking sheets with parchment paper.
Sift the flour, baking soda and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter and sugars for about 1 minute, until well combined. (Stop the mixer and scrape the sides of the bowl as needed during the mixing.) Add the egg and vanilla extract and mix until blended, about 1 minute; the mixture may look slightly curdled. Reduce the speed to low and add the flour mixture, mixing just until it is incorporated and the dough looks smooth again. Add the chocolate chips and mix just until evenly distributed.
Use a tablespoon to drop heaping spoonfuls of dough (about 3 level tablespoons each) onto the baking sheets, spacing the cookies 3 inches apart.
Bake, 1 sheet at a time, about 15 minutes, until the edges are lightly browned and the centers are golden. Cool on the baking sheets for 10 minutes; the cookies will flatten slightly as they cool. Transfer the cookies to a wire rack to cool completely.
-----------------------------------------
Thick & Chewy Chocolate Chip Cookies
Recipe By : Cook's Illustrated
Serving Size : 18 Preparation Time :0:00
2 1/8 cups all-purpose flour -- (2 cups plus 2 tablespoons)
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter -- (1 1/2 sticks) melted and cooled until warm
1 cup light or dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 cups semisweet or bittersweet chocolate chips -- (1 to 2 cups)
1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower- middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in desired amount of chips.
3. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Each half will have a jagged surface where it was ripped from the other; rotate each half up so the jagged surface faced the ceiling and press the halves back into one ball so that the top surface remains jagged. (The nooks and crannies you have created will give the baked cookies an attractive and somewhat rough, uneven appearance.) Place formed dough onto one of two parchment paper-lined cookie sheets, about 9 balls per sheet.
4. Bake, reversing cookies sheets' positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). Cool cookies on cookie sheets. Serve or store in airtight container.
Recipe provided by the editors of Cook's Illustrated.
Weight Watchers: 1 cookie = 5 points
Source:
"Cook's Illustrated"
NOTES From Cooks Illustrated : Getting the Recipe Right
Most cookies start with creamed butter. Creaming incorporates air into the dough, resulting in an undesirable (in these cookies) lightness. Our thoughts sifted to chewy brownies and blondies, both of which typically begin with melted butter. We tried both creamed and melted butter and found that melted butter did indeed give us the dense, chewy texture that we were after. Then, we tried unbleached and bleached flour to see which would yield the most tender cookie. Bleached flour, with less protein than unbleached flour, helps make the cookie crispy and crunchy on the outside and tender inside. The texture of the just-baked cookies was good, but as they cooled, they hardened.
We turned to the one factor that we hadn't yet fully examined--the egg factor--and found that one whole egg plus one egg yolk keeps the cookies soft and pliable hours after emerging from the oven. Also, cooling the cookies directly on the cookie sheet promotes the soft, chewy texture. Finally, we had a thick, chewy chocolate-chip cookie that could rival any gourmet bakery's.
The simple cookie with the gourmet touch.
-------------------------------------------
These are good -- not at all greasy (like I think the Nestle ones are).
Soft and Chewy Chocolate Chip Cookies
Pillsbury (supermarket supplement magazine)
Yield: 6 dozen
1 1/4 cups sugar 1 1/4 cups firmly packed brown sugar 1 1/4 cups margarine or butter, softened 2 teaspoons vanilla 3 eggs 4 1/4 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt
1 (12-24 ounce) package semi-sweet chocolate chi
Heat oven to 375*F.
In large bowl, beat sugar, brown sugar and margarine until light and fluffy.
Add vanilla and eggs; blend well (I add one egg at a time, beating well after each addition).
Combine flour, baking soda and salt in a bowl, combining with a whisk. Add to butter sugar mixture and beat well.
Stir in chocolate chips.
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
Bake at 375*F for 8 to 10 minutes or until light golden brown.
---------------------------------------
These are excellent -- still nice and soft and chewy after 24 hours
Nutty for Oats
from King Arthur Flour's Whole Grain Baking
Makes 38 (I got 4 dozen)
2/3 creamy peanut butter
4 tablespoons unsalted butter, softened
3/4 cup packed light or dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking soda
2 large eggs
1 cup rolled oats, ground for 30 seconds in a food processor
1 1/2 cups rolled oats
2 cups bittersweet chocolate chips (I used semi-sweet)
Preheat oven to 350º. Lightly grease 2 baking sheets or line with parchment paper.
Cream the peanut butter, butter, sugar, vanilla, salt and baking soda in a medium bowl. Beat in the eggs, scraping the bowl once they're incorporated, then the ground oats, old fashioned rolled oats and chocolate chips. Drop the dough by tablespoonfuls onto the prepared baking sheets.
Bake the cookies, reversing pans midway through (top to bottom, bottom to top), until they're barely set and just beginning to brown around the edges, 11 to 13 minutes. Remove the cookies from the oven and let them cool completely on the pans.
Nutritional Information per cookie: 7g whole grains, 131 cal, 7g fat, 3g protein, 5g complex carbs, 10g sugar, 1g dietary fiber (my MC says 2), 14mg cholesterol, 64mg sodium, 99mg potassium, 14RE vitamin A, 1mg iron, 11mg calcium, 62mg phosphorous, 7mg caffeine.
