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Freakin Awesome Cookies

I know you've had chocolate chip cookies before (don't ask how I know). 
Now, think about the best kind you've ever had...
MMMmmmmmmm, right?
I'm just going to throw this out there, but I'm guessing you didn't make those best-ever ones, did you?
No offense, but think about it -a lot of the freakin amazing chocolate chip cookies you've had were probably from a bakery or restaurant (or maybe that's just me).
Well, it no longer has to be that way. 
The next time you have a freakin amazing chocolate chip cookie, it will be piping hot from your oven.
Yes, I found the recipe.
THE recipe.

If you've had experience making cc cookies, you may have found that most recipes are pretty similar; this one is not. 
Trust me. Make these right now. Then write me a love note (you won't be able to help yourself).


Makes about 3 dozen cookies
2 1/8 c bleached all-purpose flour (about 10.5 oz)
1/2 t table salt
1/2 t baking soda
12 T butter, melted and cooled slightly 
1 c brown sugar (7 oz)
1/2 c sugar (3.5 oz)
1 large egg
1 large egg yolk
2 t vanilla
1-2 c 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 in a large bowl until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

Form dough into balls (I made mine about 1") and place on parchment-lined cookie sheets. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.)

Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes - these cookies really do need longer baking time than most average cookie dough recipes). Frozen dough requires an extra 1 to 2 minutes baking time. Cool cookies on cookie sheets. Serve or store in airtight container.

*2 big things to pay attention to:
-Make sure the butter is all the way melted (this is very different from most recipes).
-Lining the baking sheets with parchment paper (Seriously, the cookies don't stick at all, and the bottoms don't get over-done).
-Switching the postion of the cookie sheets from the top rack to the center rack (and vis versa) halfway through baking.

Recipe originally found here

8 comments

  1. You forgot the most important step! Once you put the cookies in the oven, call me so I can come eat them with you. I finished our third dozen off last night...

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  2. I've tried this recipe (from Cook's Illustrated) and while they were quite delicious, I think I like my mom's better (but only when she makes them). I would like to try them again though, maybe I did something wrong.

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  3. Thanks for stopping by my blog Andrea!
    I love that yours evolved from a class!
    I just wanted to tell you, about One Day, that I hope you really like it, but maybe I was crazy. I know some people who saw it and didn't like it much. But I think if you watch the movie, and ponder it and all the events that happened over the 20 years that it spans, then I think you will see how their lives changed by the choices they made, and how some mistakes were made, and because I thought of this, I think I was able to really appreciate life a little more and just have this desire to go and follow my heart and try to live my life the best I can.
    The happiest I can.

    My rambling might make more sense once you see it :)

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  4. Those look yummy! Thanks for sharing the recipe! I'll have to try it sometime!

    In our sea of love

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  5. Mmmm. I could eat about 13 of those right about now. xoxo

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  6. mmmmmm! sounds delicious!

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  7. Might have to try these! : )
    The best I ever had were these ones my friends mom made when I was little. But that may have also had something to do with the fact that they were shaped like teddy bears...hmm.

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  8. Those look SO good. Now I am craving a cookie. Or maybe just some butter. Kidding. That's gross.

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