If you want to make chocolate chip cookies, stop searching for a recipe online. There is nothing better than the one from the back of the bag. I grew up with the Toll House recipe. However, Kibby (the master of cookies) sent me the Ghiradelli recipe. IT IS EVEN BETTER! I made these all the time while working in England. They surprisingly do not make a lot of baked goods over there, and rarely make cookies at home. Because cookies are not made in a loaf pan (thank goodness), I felt prepared to bake them for my coworkers after they helped us assimilate to the new culture. They were such a hit that I made them many times whenever I needed the IT department to work on my personal computer. The psych office always had great IT service.
THE ULTIMATE CHOCOLATE CHIP COOKIE
Ghiradelli Website
11 1/2 oz 60% cacao bittersweet chocolate chips
2 1/4 c unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 c (2 sticks) butter, softened
3/4 c white sugar
3/4 c brown sugar
2 eggs
2 teaspoons vanilla
Preheat oven to 375 degrees. Stir flour with baking soda and salt, and set aside. With an electric mixer, mix softened butter and sugars (brown and white). This is where the softened butter is important. If the butter is not softened, you will have sugar all over the place (yes, I once found butter and sugar on my cabinets and in my shirt after skipping this step). Then mix the eggs and vanilla into the butter and sugar mixture. Gradually blend in the dry mixture to the wet mixture. Stir in the chocolate chips. Cover cookie sheet with wax paper (do not grease cookie sheet). Drop 1 tablespoon of dough onto the cookie sheet, bake for 9-11 min until golden brown, and poof! Cookies/ IT assistance.
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