Sunday, June 26, 2016

The Best Chocolate Chip Cookie Recipe


Adapted from the Cookies for Kids' Cancer recipe.

Beat together until smooth and creamy:

1 C butter
1½ C light brown granulated sugar 

(OR 1 C soft light brown sugar + ½ C granulated white sugar)

Add, one at a time:

1 egg
1 egg yolk
1 T vanilla

Whisk together, then gradually mix into the butter mixture:

2 C regular flour
1 C old-fashioned oats (quick-cooking oats are fine, too)
¾ t salt
1 t baking soda
1 t baking powder

Use a spatula to mix in:

3 cups of a mixture of chopped nuts, chocolate chips, and/or roughly chopped dark chocolate

Refrigerate the dough for several hours before baking. You can also form it into a flat round, wrap it in plastic wrap, place that in a zip-lock freezer bag, and freeze for later use. When you want some cookies, cut off a piece and let it thaw (covered) in the fridge until soft.

Preheat oven to 170-175ºC (340-350º). 

Make golf-ball-sized balls from the cold dough. Place on parchment paper on a cookie sheet or oven pan, about 10 cm (2 inches) apart. Bake for 15 minutes at 170º, slightly less at the higher temperature. They are done when the edges are slightly browned, and the top is still dough-colored.

Cool on a cookie sheet until they are cool and firm enough to move to a cooling rack.

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