Friday 6 November 2009



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.


(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]
  1. In a large bowl, whisk the flour, salt, and baking soda together; set aside.
  2. 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
  3. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated
  4. Using a spatula or wooden spoon, fold in the chocolate chips.
  5. Cover the bowl tightly and put in the refrigerator for 6 hours.
  6. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  7. 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.
  8. 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).
  9. The cookies can be stored in an airtight container for up to 3 days.


Kassandra said...

Hello, I had a question about the filling for your razzle-dazzle berry macarons. I'm making them for a friend who can't have wheat, corn syrup, vinegar or chocolate. So, this presents a challenge with the filling, as it has corn syrup in it. Also, something I just thought of... I'm shipping these cookies from Alaska to Hawaii... so do you have any suggestions for filling that won't go bad in the mail, and that doesn't have any of those ingredients in it? thanks for any help! :o)

Kassandra said...

oh, and any other suggestions that you might possibly have for yummy treats I could make for her without spoiling in the mail, or breaking any of her diet rules would be great! thanks! :o)

Unknown said...

I made these cookies too, and really like them, though they weren't my favorite. Ofcourse, you can never go wrong with CCC's!

You can see them here -

Snooky doodle said...

these cookies look so good! yummy
i love underbaked cookies too :)

Cakebrain said...

macarons can be filled with just about anything you want. Buttercream (sugar and butter), and jam are most common. You say corn syrup isn't allowed, but does that include sugar as well? I would make a simple buttercream with confectioner's sugar and unsalted butter. If you think it might melt, you could substitute shortening for the butter. You'd get an oreo filling-type instead as a result.
If she's on a low-carb diet, you can try some cookies or bars that would travel well. Try Karen Barnaby's Low-carb macaroons and other goodies on this site

Steph said...

Have you tried the NYT recipe? It's has amazing flavour and texture. I'm so jealous of your chocolate chunks!

Jenny Tan said...

Those CCC sure looks delicious. Our family likes the under bake type too --- we have always had those crunchy type back was until we came to US that we tasted the under bake CCC! :)
BTW, how do you prevent the edges from becoming crispy? Every time I bake my CCC, they tend to spread out thin at the edge and becomes crispy. :(

Kassandra said...

Thanks! I appreciate your input! :o)

Deborah said...

I have this book but haven't tried this recipe yet. Now I want to give it a try!

Cakebrain said...

Oh yeah, the NYT recipe! I tried it and I do like it too. The whole problem with these recipes is that you have to "age" the dough in the refrigerator but though I liked it, I don't know if it was worth the extra wait. I like to save my dough in the fridge anyway and bake off only a few cookies at a time so that I get the fresh-baked characteristics. So my dough is usually aged I guess (except the first batch of course!)

I think that if you roll your dough into perfect balls first and refrigerate them until they're firm, you'll have less spread and they'll also look perfect. I do that when I want picture-perfect cookies and you don't get ragged/irregular edges.
You're very welcome! hope it works out!
Tell me how it goes! I've been flipping through the cake section myself and the Salted Chocolate cake is looking like my next project!

Unknown said...

Those cookies look delicious! I've used a few recipes from "Baking" that have been published on the web and they are all great. It is definitely on my "to buy" list.

Y said...

O I quite like Baked too :) The cookies are pretty darn good, especially the black forest ones!

Clumbsy Cookie said...

That book is on my to buy list for a while now! All the recipes I see around look great and your cookies are no exeption!

Cakebrain said...

I'm sure you won't be disappointed with the book!
I trust you know I'll have to try those cookies next!
There are some inspiring recipes in there. You'll have fun with them!

Juliana said...

Oh! Your chocolate cookies look so yummie, I haven't baked cookies for a while, looking at yours made me want to bake them...will try your recipe :-)

Amanda said...

I am the same way!

Those cookies look divine...


Pity said...

lovely cookies, perfect for me! well done, cheers from london

Cakebrain said...

this recipe was pretty straightforward...there's no stopping you now!
thanks...I need to make another batch soon!
If I could only send you one with a click of the mouse! wouldn't that be cool?


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