I don't have a large repertoire of cookie recipes. In fact, I rarely bake them. Of course during the holidays I pull out my festive cookie recipes and go to town, but other than that, not so much. So lately I've been wanting to find a good chocolate chip cookie recipe that wasn't super doughy or filled with a bunch of big chunks of stuff. I just wanted a basic chocolate chip cookie that was a little crisp on the outside and soft and chewy on the inside, and I've found it. I was reading a few articles on how tweaking certain ingredients affects taste and texture, so played around a bit and found what I was looking for in a cookie.
I started with the most popular chocolate chip cookie recipe, the Nestle Toll House. I think they are a tad too doughy, too sweet and not enough nuts. So I adjusted a few things and came up with this.... Of course you can omit the nuts, and I do when it's going to be just for Mr. Housewife and the twinadoes.
Recipe:
- 2 1/4 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. salt
- 1 c. (2 sticks) butter, room temperature
- 2/3 c. granulated sugar
- 3/4 c. packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 c. chocolate chips
- 1 1/4 c. chopped nuts
Combine flour, baking soda, baking powder and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each one. Slowly add in flour mixture. With a spoon, stir in chocolate chips and nuts. Drop by rounded tablespoon onto ungreased baking sheets (I like to use parchment paper on my baking sheets).
Bake for 9 to 11 minutes or until light golden brown, but don't let them get too browned or they will have a burnt taste. Transfer them to a cooling rack. After they have cooled, put them in an airtight container. Will keep for several days, but these are so good they won't be around that long!
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