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…Chocolate Chip Cookies

October 1, 2010

Who doesn’t love chocolate chip cookies? (This is purely a rhetorical question. If you don’t love chocolate chip cookies please do not bother telling me why, because I guarantee that I will not be able to listen to you with an open mind). And for my fellow internet junkies, who doesn’t love StumbleUpon? (Please see above parenthetical comment). When you combine the two the results are, in a word, sublime.

A few weeks ago I was Stumbling, when I came across a recipe entitled “Felix K.’s ‘Don’t even try to say these aren’t the best you’ve ever eaten, because they are’ Chocolate Chip Cookies“.

Well.

A gauntlet thrown down, if I have even seen one. I knew I had to make these cookies and see for myself if the claims were true. Now, I always read the reviews before diving into a new recipe, because sometimes people have valuable insights, and this held true for Felix K.’s cookies. For example, I cannot bring myself to bake cookies at 300 degrees F. A few other reviewers shared my hesitancy, which helped me decide on 350 as my temperature of choice. Let me just say for the record that it is a personal peeve of mine when people change all sorts of things about a recipe, and then rate the recipe poorly. Excuse me? It is not the author’s fault that you don’t have the ability to successfully tweak their recipe, end of story. I didn’t do that, nor would I. In the interest of full disclosure I will let you know that I rated Felix K.’s recipe a 5 because these are, in fact, the best chocolate chip cookies I have ever eaten. The recipe may not be exactly the same, but I am indebted to the man who created the original recipe for providing me with a springboard to chocolate chip cookie nirvana.

A few words of advice. First, use the best vanilla extract you can find– the flavor figures prominently in this recipe, and it will make a difference. Second, LET THE COOKIES REST ON THE PAN FOR AT LEAST 10 MINUTES after they come out of the oven. I’m sorry, was I shouting? It’s just that the resting step is *crucial* to the texture of the cookie. Leaving them on the pan for those extra minutes allows the cookie to finish baking in the middle without becoming tough. If you like eating underdone cookies, by all means skip that step. Otherwise, trust me.

These cookies are crispy at the edges, chewy in the middle, and substantial without being heavy. They soak up milk without dripping, taste ever so slightly of caramel, and are incredibly satisfying. They are also the size of my face. Like I said… the perfect cookie. These would be fantastic as gifts, if you can bring yourself to stop calling them “My Precious” and share with other people.

You think I’m joking.

***

‘Don’t even try to say these aren’t the best you’ve ever eaten, because they are’ Chocolate Chip Cookies II

Ingredients

  • 3 1/2 cups King Arthur White Whole Wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 2 cups brown sugar, tightly packed
  • 6 tablespoons white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips

Directions

  1. Pre-heat oven to 350 degrees F. Line your baking sheets with parchment paper.
  2. Gently mix the flour, baking powder, baking soda, and salt with a fork in a bowl. Beat the butter and sugars together with an electric mixer in a large bowl until creamy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Be sure to scrape down the bowl at least once. Mix in the flour mixture 1/4 cup at a time until just incorporated. Stir in the chocolate chips.
  3. Drop the dough by 1/4-cupful or using a medium ice cream scoop onto prepared baking sheet. 4-6 cookies to a sheet, max, because they need room to spread. Flatten the tops of the cookies slightly– each cookie will be about 1 1/2 inches across and 1/2 inch thick at this point.
  4. Bake until the edges are golden, 15 to 20 minutes, rotating pans halfway through. Allow the cookies to cool on the baking sheet until the centers begin to set, 10-20 minutes.
  5. Transfer cookies to cooling rack, and then try not to eat them all. 🙂
Salud!
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