It’s like this: for the past couple of weeks I’ve spent a wee bit (ok, a lot) of time perfecting my chocolate chip cookie recipe.
(It also strikes me that I do a lot of recipe-related posts on Fridays. Food is definitely on my list of #ThingsILike:)
When I moved north of the border everything changed, including my usual butter, flour, chips, and oven. Mr. Man also likes his cookies with a bit more cakiness than I had with my previous recipe, so it was time to rethink, rewrite and retest.*
I know, I know, hard duty. How I sacrifice! But now Mr. Man (and you, fine readers!) have a new recipe to enjoy. Hope you like it!**
Chocolate Chip Cookies
2 1/4 cups [280g] flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt [a pinch less if you use salted butter]
2 sticks [8 ounces or 228g] butter, room temperature
1 1/2 cups [300g] brown sugar
1 teaspoon vanilla
2 eggs, large
1 cup [175g] semi-sweet chocolate chips
1. Heat oven to 350F. Line baking sheets with parchment paper if you hate stuck-on cookies.
2. In a medium bowl, combine flour, baking soda, baking powder and salt [I sift, some prefer a whisk or fork, use whatever works for you].
3. In a large bowl, mix butter and sugar until creamy, about 2 minutes.
4. Add vanilla and eggs, one at a time, mix until well combined.
5. Gradually add flour mixture and mix until combined. Stir in chocolate chips.
6. Scoop ~1-inch balls onto cookie sheets.***
7. Bake for 11-13 minutes depending on dough temperature and preferred crunchiness factor. Let cool two minutes before transferring to rack.
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* I’m still playing with this a tiny bit (for the greater good, you understand, not because I want to bake more cookies… ok yeah, I just want to bake more cookies:). I’ll add any updates here.
** If you’re interested in how tweaking various ingredients and other factors influence cookie characteristics, Handle the Heat’s Ultimate Guide to Chocolate Chip Cookies (parts 1 through 4) is a good place to start.
*** At this point you can either bake immediately or chill to allow the flavors to develop. I’ll chill if I have time, but I don’t always have the patience:) My compromise strategy: bake a sheet right away, then make balls with the rest of the dough and freeze on a lined cookie sheet. When hard, store the dough in a plastic bag and voila, you’ve got almost instant cookies for the next couple of weeks days whatever:)
