Natalie wanted to create this blog so she and we could try new recipes and learn new ways. Natalie wanted me to continue with this blog because it will help fill my time and help me to think of her. So I begin again and hope you will all enjoy and cook along with me.
These chocolate chip cookies are really good. My niece, Diana, turned me onto a new food blog called Our Best Bites. These are from Cook's Country from Cook's Illustrated. They are crispy on the outside and soft on the inside and filled to overflowing with chocolate chips. YUMMO!
The Cast of Characters
Measure out the dry ingredients into a bowl.
Uses Real Butter-makes it always taste so good!
The butter is melted first and then you add the sugars and vanilla. Mix all together.
This uses 1 large egg and 1 egg yolk.
The dough (if it makes it to the pan).
Make the dough balls any size you want. These are about like a ping pong ball.
All baked. Let them cool on the pan.
The stack of cookies and a bite taken out of one. WOW! These really are yummy and chocolaty.
CHEWY CHOCOLATE CHIP COOKIES from Cook's Illustrated
2 C plus 2 T flour
1/2 t baking soda
1/2 t salt
12 T butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 C granulated sugar
1 large egg + 1 egg yolk
2 t vanilla extract
1 1/2 C semi-sweet or bittersweet chocolate chips
Heat oven to 325 degrees. Adjust oven racks to upper- and lower- middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
Now, I'll share a method from Cook's Illustrated, and then the method I used. CI says the following
Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 10-13 minutes. Cool cookies on cookie sheets. Serve or store in airtight container.