Sunday, October 13, 2013

The Best Chocolate Chip Cookies

Alice Medrich, the author of Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, takes cookies to the next level. Her recipe for Chocolate Chip Cookies is simply perfection. The cookies are exactly what we need to survive the upcoming chilly fall weather! The recipe's secret is melting the butter and letting the batter refrigerate overnight so the wet ingredients really soak into the dry. Drop whatever you are doing right now and make these cookies. As tempting as it is to bake them right on the spot, let them sit for at least several hours!

cups flour
1teaspoon baking soda
1teaspoon salt
1cup (2 sticks) unsalted butter
¾cup granulated sugar
¾cup brown sugar
1teaspoon vanilla extract
2cups chocolate chips plus 1 cup chopped walnuts or 3 cups chocolate chips

1. Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper.
2. In a bowl, whisk together the flour, baking soda, and salt.
 3. In a large saucepan, melt the butter. Set it aside to cool.
 4. Add the granulated and brown sugars to the butter. Stir in the eggs, one by one, followed by the vanilla.
 5. Stir in the flour mixture. Mix in the chips and nuts, if using.
 6. Transfer the batter to a plastic container, cover, and refrigerate overnight.
 7. Let the dough sit at room temperature for 30 minutes to soften.
 8. Scoop tablespoons of the dough onto the baking sheets. Bake the cookies for 10 to 12 minutes, rotating the sheets, or until the tops of the cookies are golden brown.
9. Slide the cookies on their parchment papers onto wire racks to cool. Store in an airtight container.  Adapted from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies

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