I just love new cookbooks. A recent acquisition was Baked: New Frontiers in Baking. I kept flipping through the pages but didn’t really have an event that called for some of the amazing looking cakes in the book.
You may be shocked to hear that I actually need an event to bake at all. I generally like to bake layer cakes for special events like birthdays but find it kind of over-the-top for everyday eating pleasure.
Lo and behold the simple and straight-forward Chocolate Chip Cookie recipe I found in the book!
I had an ample stock of Callebaut chocolate chunks on hand and who doesn’t like Chocolate Chunk Cookies any day?
Before long, I had a nice hot batch of cookies, straight from the oven. I kept the rest of the dough in the refrigerator to bake off during the rest of the week so that we could get that “freshly baked” feeling each time.
Though I never met a Chocolate Chip Cookie I didn’t like, this one is very good. It’s up there for making again. I would say I like my cookies under-baked because I like the gooey innards characteristic it creates.
CHOCOLATE CHIP COOKIES
(from Baked: New Frontiers in Baking)
makes approx. 24 cookies
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup firmly packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 2/3 cups (16 oz.) semi-sweet chocolate chips [I used Callebaut Dark chocolate chunks]
- In a large bowl, whisk the flour, salt, and baking soda together; set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugars together until smooth and creamy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and beat for 5 seconds
- Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated
- Using a spatula or wooden spoon, fold in the chocolate chips.
- Cover the bowl tightly and put in the refrigerator for 6 hours.
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Use an ice cream scoop with a release mechanism to scoop out dough in 2-tablespoon-size balls. Use your hands to shape the dough into perfect balls and place them on the prepared baking sheets, about 1 inch apart. Bake for 12 to 14 minutes, rotating the pans once during the cooking time, until the edges of the cookies are golden brown and the tops just start to darken.
- Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are delicious warm).
- The cookies can be stored in an airtight container for up to 3 days.