Sunday, November 9, 2008

Compromise with cookies

Making chocolate chip cookies has always brought smiles and good will. As a new wife a few years ago, I offered to make cookies for my husband to bring into the office. His only request - make them thin and crispy. Now, I prefer them thick and chewy - quite the opposite from what I was imagining. After an argument - I reluctantly made the cookies that he would like most. The 'thin and crisp chocolate chip cookie' recipe from the American Test Kitchen has since become my FAVORITE cookie recipe - turning out fantastic carmelized cookies that stay chewy for days.

Chocolate Chip Cookies
1 1/2 cups (7.5 oz) unbleached flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 stick melted and cooled unsalted butter
1/2 cup (3.5 oz) granulated sugar
1/3 cup (2 1/3 oz) brown sugar
2 Tbsp light corn syrup
1 large egg yolk
2 Tbsp milk
1 Tbsp vanilla extract
3/4 cup semisweet chocolate chips

* using a scoop will ensure uniform sized cookies. You can also shape the dough into a long roll on parchment paper, cool in the fridge, then slice off the amount you want for each cookie.

* Bake for 10-12 minutes in a 375 degrees.

* Cool the dough before baking.

No comments: