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The Perfect Chocolate Chip Cookie

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Perfect Chocolate Chip Cookie

So for the longest time I thought I had found the best chocolate chip cookie recipe ever. Maybe you’ve heard of it? I found Best Big, Fat, Chewy Chocolate Chip Cookie recipe years ago on allrecipes.com. At the moment these cookies have over 6,500 reviews. And 4.5 out of 5 stars, they have to be good. And they are! For the longest time I have turned my nose up to other chocolate chip cookie recipes not giving them the time of day; however, I came across another chocolate chip cookie recipe from Cook’s Illustrated who claimed to have the perfect chocolate chip cookie. Given the track record I have with Cook’s Illustrated, it was worth a look-see. After reading the article and recipe it honestly sounded pretty promising. I made a big break through here, and decided I would give this recipe a try. And I am glad I did! This recipe trumps my previous chocolate chip cookie by just a tiny bit! Why not make both and tell me which you prefer? Enjoy!

Perfect Chocolate Chip Cookie

Perfect Chocolate Chip Cookie

 

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The Perfect Chocolate Chip Cookie

Yield 15 cookies

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoons baking soda
  • 14 tablespoons unsalted butter
  • 3/4 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 large egg, plus 1 large egg yolk
  • 2 cups semisweet chocolate chips

Instructions

  1. Adjust oven rack to the middle position and preheat oven to 375 degrees. Line two baking sheets with parchment paper or a silicone mat. Whisk the flour and baking soda together in a medium-sized bowl and set aside.
  2. Melt 10 tablespoons of butter in a 10 inch stainless steel skillet (do not use a non-stick, the dark coating of a non-stick skillet will make it difficult to gauge when the butter is sufficiently browned). Continue cooking, swirling the pan constantly, until the butter is dark golden brown and has a nutty aroma, about 5 minutes. Transfer the browned butter to a large heatproof bowl. Add the remaining 4 tablespoons of butter and stir until completely melted.
  3. Add the dark brown sugar, granulated sugar, salt and vanilla extract to the melted butter, whisk until fully combined. Add egg and yolk and whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds. Let the mixture stand for 3 minutes, then whisk again for 30 seconds. Repeat this process 2 more times, until the mixture is thick, smooth and shiny. (The dissolved sugar caramelizes more easily, creating a toffee flavor and influences a crispy texture on the outer edges, but still leaving a chewy center.) Using a rubber spatula, stir in the flour mixture until just combined, about 1 minute. Stir in chocolate chips. Give the dough a final stir to ensure no bits of flour remain.
  4. Working with 3 tablespoons of dough at a time, roll into balls and place 2 inches apart on your prepared baking sheet. (You can chill the dough for about 10 minutes to make it more manageable to work with.)
  5. Bake one sheet at a time until the cookies are golden brown, still puffy and edges have begun to set, but centers are still soft, about 10-14 minutes, (12 minutes was the perfect time for mine) rotating baking sheet half way through baking. Let cookies sit on the baking sheet for 2 minutes before moving them to a wire rack to cool. Repeat this process alternating between baking sheets until done. Let cookies cool to room temperature before serving…………………okay everyone knows chocolate chip cookies are best right out of the oven so you don’t really have to pay attention to that last line.

Courses Dessert

Cuisine American

 

 

 

 

French Macarons with White Chocolate Lavender Ganache

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This was my first time baking macarons. I was a little nervous about baking these since I’ve heard these cookies tend to be finicky. But with the help of my favorite website www.howtocookthat.net I was able to face the challenge!

French Macaroons with White Chocolate Lavender Ganache 2

French Macaroons with White Chocolate Lavender Ganache 1

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French Macarons with White Chocolate Lavender Ganache

Ingredients

WHITE CHOCOLATE LAVENDER GANACHE

  • 8 ounces white chocolate, such as Lindt
  • 2 tablespoons unsalted butter
  • 1 tablespoon lavender buds
  • 1/4 cup heavy cream
  • 1 tablespoon light corn syrup
  • 1 tablespoon dark rum

MACARONS

  • 4 large egg whites
  • 1/3 cup plus 1 teaspoon caster sugar or powdered sugar
  • 1 1/2 cups plus 4 teaspoons powdered sugar
  • 1 cup plus 3 teaspoons almond meal
  • 1/8 teaspoon salt
  • gel or powdered food coloring

Instructions

  1. Finely chop the white chocolate into 1/4 inch pieces and place it in a medium heatproof bowl with the butter. Bring the cream, corn syrup and lavender buds to a boil in a small saucepan over medium heat. Immediately pour the hot cream through a sieve over the bowl of chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion starting from the middle working your way out to the sides. Stir until all the chocolate is melted, and stir in the rum. Set ganache in the refrigerator while you make the macarons.
  2. Preheat your oven to 300 F. Place the egg whites and caster sugar in a bowl of an electric mixer and beat for about 10 minutes or until very stiff. Add gel or powdered food coloring and mix for about 20 seconds more. Sift the almond meal and powdered sugar twice before combining to the egg white mixture. Toss the any almond lumps that won't pass through the sieve. Fold together the egg white and almond mixture, folding about 50 times. The mixture should be smooth and not runny. For more tips about this process please see this video. Pour the mixture in a piping bag and pipe onto a parchment paper lined cookie sheet, or a silicon baking mat. Bake in the oven for 20 minutes or until the cookies come off the baking sheet cleanly. Once the macaroons have cooled, take your ganache from the refrigerator and stir it to loosen it up a bit. Pour the ganache in a piping bag and fill your macarons. Enjoy!

Courses Dessert

Cuisine French

 

Gingerbread Dough

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I have never been a fan of gingerbread, but this recipe helped change my mind. Two years ago a made a gingerbread house for a work place contest, and I thought it would be a good idea to also have cookies made for my co-works so they would know what the gingerbread house tastes like. They loved them. And so did I. Crisp on the outside, and soft and chewy on the inside. I even had some co-works say they weren’t fans of gingerbread either but really liked this gingerbread cookie.

Gingerbread Cookies

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Gingerbread Dough

Yield 3 1/2 pounds

Ingredients

  • 1 cup vegetable shortening
  • 1 cup sugar
  • 2 teaspoon baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 cup dark molasses
  • 2 large eggs
  • 2 tablespoons white vinegar
  • 5 cups unbleached all-purpose flour

Instructions

  1. In a bowl of a large stand mixer fitted with the paddle attachment, combine the shortening and sugar with an electric mixer on medium-high speed until well combined.
  2. Add the baking powder, ginger, baking soda, salt, cinnamon, and cloves and beat until incorporated.
  3. Add the molasses, eggs, and vinegar and beat until smooth, scraping down the sides of the bowl once or twice as necessary.
  4. Add the flour, 1 cup at a time, and mix on low until smooth.
  5. Scrape the dough onto a sheet of plastic wrap and press into a rough square. Wrap tightly and refrigerate for at least 3 hours and up to 3 days.
  6. Preheat your oven to 375 F. Depending on what size your cookie shapes are will depend on your cooking time. I put my gingerbread man cookies in for 8 minutes.
  7. Happy Baking!!!

Notes

You will need to have a stand mixer for this dough. If you don’t, you can half the recipe.

Courses Dessert

Cuisine American

 

 
 

Espresso Rocky Road Oatmeal Cookies

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Espresso RockY Road Oatmeal Cookies

7/2016 UPDATE: Just wanted to update this amazing Espresso Rocky Road Oatmeal Cookies with a more deserving picture. As mentioned before in my original post I love all things rocky road. The combination of chocolate. marshmallows and almonds is pure perfection for me! And the oatmeal makes it healthy right?  Okay I wouldn’t go that far but this cookie truly has the best of everything.

Also, I am now a publisher on Yummly. Yummly puts every recipe in the world in your pocket. The most powerful recipe search, the recipe sites you love, your digital recipe box, recipe recommendations just for you, and a smart shopping list – all with you wherever you go. Yummly has the #1 iPhone, iPad and Android apps in addition to millions of website visitors.

So don’t forget to head over to my Yummly page and Yum all the recipes from The Cake Chica!

My favorite ice cream flavor is Rocky Road, it doesn’t matter what brand of ice cream it is, it’s safe to say I’ll eat it. I do prefer some brands over the other but you’ll never see me roll my eyes at Rocky Road ice cream no matter what brand it is.

In celebration of oatmeal cookie day I wanted to bring something different than a regular oatmeal raisin or oatmeal cookie. And here it is. 

Espresso Rocky Road Oatmeal Cookies
Espresso Rocky Road Oatmeal Cookies
Espresso Rocky Road Oatmeal Cookies
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Espresso Rocky Road Oatmeal Cookies

Yield 24 cookies

Ingredients

  • 1 cup unsalted butter, softened
  • ½ cup firmly packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 1 tablespoon instant espresso powder
  • 1 tablespoon hot water
  • 1 ¾ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 ½ old fashion oats (uncooked)
  • 2 cups semi-sweet chocolate chips
  • 1 ½ cups toasted almonds, chopped
  • 1 ½ cups mini marshmallows

Instructions

  1. Preheat oven to 350 F. Line a baking sheet with a silicon mat or line with parchment paper.
  2. Beat butter and sugars in a large bowl with electric mixer until creamy, about 3 minutes. Add eggs and vanilla extract; beat well. Dissolve espresso powder in hot water. Add to the butter mixture and mix well. Combine flour, baking soda and salt in a separate bowl, and add to the batter. With a wooden spoon, stir in oats, chocolate chips and almonds.
  3. Chill dough about 10 minutes in the refrigerator.
  4. Grab about 2 tablespoons worth of cookie dough, arrange about 3 mini marshmallows and place them in the middle of the dough. Roll into balls and place on the baking sheet. Repeat with remaining dough and marshmallows. Space cookies 2 inches apart on a baking sheet.
  5. Bake for 12 to 14 minutes or until golden brown. Cool for 2 minutes on baking sheet; remove to wire racks. Cool completely. Store tightly covered.

Courses Desserts

Cuisine American

<Espresso Rocky Road Oatmeal Cookies
<Espresso Rocky Road Oatmeal Cookies

Chocolate Chip Cookie Week!!!!! / Big Chocolaty Chip Cookie

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For Chocolate Chip Cookie Week I wanted to try a new chocolate chip cookie recipe. It was hard for me to do this since I already have an ultimate favorite chocolate chip cookie recipe. But I do like a little variety so I took a big step and this is what I found.

I do not know where the original recipe came from. I just found this in one of my “need to try one day” list of recipes and it was just a photo copy I made from a book but it didn’t show which one. I did change it up a bit so you can try my version below.

You’ll also need a scale to weigh the cookie dough. I finally got to use the weigh scale my husband bought me about 4 years ago lol. I had every intention of converting all my recipes to weighing instead of measuring, but yeah that never happened. If you don’t have a weigh scale, you can measure about 1 cup of dough and form into balls. Yes, that’s right 1 cup of dough for 1 cookie. I can only bake 2 cookies at a time in my cookie sheet, just FYI. The first batch was a test run. I placed 4 cookie dough balls on the cookie sheet and they all ended up meeting together. I just trimmed the edges a little and they were fine. But lesson learned!

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Chocolate Chip Cookie Week!!!!! / Big Chocolaty Chip Cookie

Yield 10 jumbo cookies

Ingredients

  • 1 cup unsalted butter, softened
  • 1 ½ cups firmly packed brown sugar
  • ¼ cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 2 large eggs
  • 1 large egg yolk
  • 2 ½ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups semisweet chocolate chips
  • 8 ounces bittersweet chocolate, chopped

Instructions

  1. Preheat oven to 350 F. Line a baking sheet with a silicone mat or parchment paper. Arrange oven rack to upper third position.
  2. In a mixer bowl, cream butter with both sugars until well blended. Add vanilla, eggs, and egg yolk. Fold in flour, baking soda, salt, chocolate chips, and chopped chocolate and blend well to make a thick batter. If your batter seems soft or greasy add 2 to 4 tablespoons more flour. Chill the dough for about 30 minutes so the dough can set up. This will help the cookie not to spread out so much.
  3. Scoop or form balls of 7 to 8 ounces of dough, and place on prepared baking sheets, 2 to 3 inches apart. If you don’t have a scale, use 1 cup of dough per cookie.
  4. Bake for 20 to 24 minutes or until cookies are nicely browned on top and just set up looking. Remove from oven and let cool on the baking sheets 15 to 20 minutes before removing.

Courses Dessert

Cuisine American

The Victorian Farmhouse (My Gingerbread House)

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This year was our second year at work to have a Gingerbread House Contest! I was hoping we would have more participants this year than last years. We only had 3 houses come in. This year we only had two!!! Including mine. Last year I had this big idea that just didn’t work out. I learned a lot from the first year I did one. Last year when my plan didn’t work I had just said I am not going to do one and that was that. Well, I just couldn’t give up so I put another one up in maybe 3 days, just so I would have something to bring in. It won one of the two categories last year but it still didn’t display any of my skills. So this year as soon as the email came out about the Holiday schedule at work, I got right to work on this years gingerbread house. I started in October.

First, I searched for a template. I found nothing I liked. Just the same old boring online templates. So I started searching for books to see if there were any out there. I found The Gingerbread Architect in my local library. The book had many different styles of homes to choose from and it included templates. I loved the Victorian Farmhouse. I knew when I saw it, that was what I wanted to do this year.

The Gingerbread Architect had several homes I wanted to try so I went ahead and purchased this book.

The back of my house.
I had my husband help me on the templates. In the book they have the measurements they should be. So I got some graph paper and had my husband draw up the templates to size. That probably took about 2 hours. It would have taken me days if I had to do it. He is a lot better at numbers than I am.
The side of my house.
Once the templates were all done. I started making the dough. I made the dough way in advance. I learned from last year to start as early as possible. And that’s exactly what I did. I tossed the dough in the freezer until it was time to make the gingerbread house pieces.

I decorated all the outside pieces before putting them together. I didn’t do that last year and found that it was definitely easier to do any decorating you can do before putting the house together. I did the siding with Royal Icing. I wish my work was cleaner but I don’t think it’s too bad it kind of gives it that old house siding look. So I was pretty happy with it. I just need some practice on keeping my hand steady.

The veranda.
I was lucky to get this veranda up. All the candy canes I got kept braking in my hands! These 3 survived somehow. My front and back doors were made with Satin Ice (fondant) and Tylose powder. Tylose powder makes it dry hard and fast. It basically turns it into gumpaste.And the door handles are silver dragees.
The Christmas lights are chocolate covered sunflower seeds with a candy shell. I tried to put these “lights” up quickly because the longer it took the more of these sunflower seeds I would eat.
I love my snowman. He took me just a few minutes to make. The snow is shredded coconut. I did process it to make it more fine. I then added some edible glitter but you can’t really see it in the picture.

The Christmas trees were made of fondant/tylose powder mixture, and then piped with leaves all around. This was pretty easy but really hurt my hands.

I love my fat little Santa. I watched this tutorial on how to make him.

I learned how to make these little guys from watching this tutorial.
Some of the windows were made with isomalt and some were made with melted lemon drops. I would have preferred all isomalt windows, but it was my first time using the stuff and I quickly learned I would need a lot more. But the shipping cost was too much and I was running out of time so I improvised and just melted some candy for the others. I do like the isomalt better. It gives the windows a frosty look and isn’t sticky like the melted candy windows are.
I made the roof shingles out of fondant/tylose mix. I used my exacto knife for texture. This probably took the longest of all the decorating. It took about 6 hours just to do the roof.

The picket fences were made with royal icing.

If you have any questions please feel free to ask.

Nutella Cookies

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YUM YUM!!! Are the words that come to mind when I think of these cookies. I found this recipe in a magazine called Cuisine At Home the December 2011 issue.

When I took these babies out of the oven I had to try one, (so did my husband) and WOW they were so ooey and gooey. My husband and I absolutely loved these. The next day I took most of them to work with me to give to my co-workers. I wondered if they were still as delicious as they were right out of the oven. But to my surprise they turned crispy! I am not a fan of crispy cookies, but I kept taking more bites out of this delicious but crispy cookie. I said wow the flavor in this cookie is incredible so much that I don’t even mind the crispy texture of the cookie. I still think fresh out of the oven is the best time to munch on cookies, but they can’t stay warm forever. I have to say this is my first favorite crispy cookie. I can see myself making these for years to come! Enjoy!!!

“For chewy centers and crisp edges, remove the cookies from the oven when the centers look underdone

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Nutella Cookies

Ingredients

WHISK

  • 2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp table salt

BEAT

  • 1 stick unsalted butter, softened (8 Tbsp)
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup Nutella
  • 1 tsp vanilla extract
  • Finely chopped hazelnuts

Instructions

  1. Whisk together flour, cocoa powder, baking soda, and salt in a bowl; set aside.
  2. Beat butter and sugar with a mixer on medium speed, 5 minutes. Add eggs one at a time, beating to fully incorporate before adding the next. Add Nutella and vanilla; beat until combined. Add flour mixture; mix just until combined. Chill dough 4 hours or overnight.
  3. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  4. Scoop dough with a #30 scoop (scant 3 Tbsp); roll in hazelnuts. Bake cookies, six at a time, until edges are set, about 15 minutes. Let cookies cool on baking sheets.

Courses Dessert

Cuisine American

 

 

 

My First Gingerbread House(s)

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WOW! What can I say? I love how it turned out.

Our office had a Gingerbread Contest this year for the first time. I had never done one before, but was up for the challenge. I had it all planned out and had a sketch and measurements and everything. I thought I was set. Well come time to but this 18 inch long 1 foot tall gingerbread house up (which I have no experience in) things started falling apart. I had spent so much time on it once I realized this thing isn’t going up. I said forget it. I told my husband I am done with this and said I’d try it again next year. That was this passed weekend. And he gave me a look and said are you sure? (He knows me all to well) I said yeah I think so. Well come Monday I had a change of heart. My creative thinking just wouldn’t allow me to give up so quickly. So at last minute, just 3 days before the contest I got my creative juices flowing and this is what I came up with. I am really really happy with it. And I am so glad it’s over and done with. However, I won’t know who wins until tomorrow morning, but I am hoping I am the winner. I had planned a lot more details on this but time caught up with me and I could only do so much. Hands on time it took me about 15 hours. Time including drying times, 72 hours.

I found the templates online but unfortunately the site is down right now. I printed the templates out Monday and by Tuesday they just seemed to disappear.

The recipe I used for the gingerbread can be found here http://www.foodnetwork.com/recipes/gingerbread-house-recipe/index.html at Food Network. It’s really a delicious recipe. This was not my plan to make homemade gingerbread. I wanted to make the box kind but I was not able to find any when I need it. And now after I don’t need the box anymore I see them out in the stores now. But I am glad I did make the homemade gingerbread. This recipe is delicious.

This only problem I came across was the house with the heart windows. I put the outside walls on the sides, outside of the back wall which made the house wider then the roof. So I stuck a candy cane in the inside and filled the gap with royal icing. Looks like it worked cause it didn’t fall down. I also came across another problem with the template on that same house. The 2 sides of the house were printed exactly the same so I had to re bake one side of the house and flip it around. No biggie I baked it up real quick and got back on schedule. (Always good to have extra dough for times like this one.)

I ran a brick impression mat over the cookie dough before I baked it. It’s now all that noticable but the spray color helped bring the texture out a little. The red spray is Wilton, which I picked up at Hobby Lobby, the red shimmery house is Luster Red by PME you can get that here. http://www.globalsugarart.com/product.php?id=20830&name=Red%20Lustre%20Spray%20by%20PME

Once the cookies were baked and cooled, on went the spray paint. Once that was dry I melted some butterscotch hard candies and jolly rancher candies in the oven on parchment paper to do the windows. Once those were dried I broke them and with the royal icing glued them on the back and let those dry.

Once the windows were done, I put the walls together with the royal icing the recipe is here http://allrecipes.com//Recipe/royal-icing-ii/Detail.aspx

Once the walls were up I decorated the yard with green royal icing bushes around the houses and some green garland. The doors and roofs were done with chocolate Satin Ice which can be found here http://www.globalsugarart.com/product.php?id=19931&name=Satin%20Ice%20Dark%20Chocolate%20Rolled%20Fondant%20Icing%20-5%20pounds
I love the roof tops on this. It took the most time but was worth it. I think it really makes the house(s). I also did the walkways in the chocolate Satin Ice, which tastes like Tootsie Rolls! I ate quite a bit making this lol.

The snow I made with a mixture of coconut and a little sparkle from Wilton. I had my husband process it in the food processor to make it a little more fine. I was running out of time so I put him to work.

For the fence I used a CK mold and Satin Ice Gumpaste which you can find here http://www.globalsugarart.com/product.php?id=20110&name=Gumpaste%20%205%20pounds%20by%20Satin%20Fine%20Foods Most of them stood up fine with no help, some others I used some balled up wax paper to hold them up straight overnight to dry.

The pond was made with Wilton Piping Gel with Electric Blue color. Both you can find at Hobby Lobby.

My snow man I just came up with. I stick some pasta in for arms. (By the way everything on here is 100% edible.)

The trees I saw a You Tube tutorial which you can find here http://www.youtube.com/watch?v=lDvpQn3fUcg
I didn’t have any Tylose powder so I just used fondant. They kind of droopy but that’s why I needed the Tylose but it’s ok. I was in a time crunch so I did the best I could with what I had.

I love my santa clause. It’s also my first time doing any sort of figure modeling. I learned how to do this very easily by watching this You Tube video http://www.youtube.com/watch?v=9upG-QF7G_c
I am very happy with it. Lots of “first time” things I did on here.

I had so much fun doing this. I can’t wait to see what I can come up with next year. If you have any questions feel free to ask.

And I hope I am the winner tomorrow!!!!!

Best Big, Fat, Chewy M&M Chocolate Chip Cookie

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Here is another take on the chocolate chip recipe Best Big, Fat, Chewy Chocolate Chip Cookie with M&M’s. I doubled the recipe of the original, because I rarely make just a single batch of these cookies.  Happy Baking!!!

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Best Big, Fat, Chewy M&M Chocolate Chip Cookie

Ingredients

  • 4 Cups - all purpose flour
  • 1 tsp - baking soda
  • 1 tsp - salt
  • 24 Tbsp - unsalted butter, melted
  • 2 Cups - light brown sugar
  • 1 Cup - granulated sugar
  • 2 Tbsp - vanilla extract
  • 2 large - eggs
  • 2 large - egg yolks
  • 2 Cups - semi-sweet chocolate chips (I use Ghirardelli)
  • 2 Cups - plain M&M's

Instructions

  1. Preheat the oven to 325 degrees F. Grease cookie sheet or line with parchment paper.
  2. Sift together the flour, baking soda, and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until just blended. Stir
  4. in the chocolate chips and M&M's by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheet. Cookies should be about 3 inches apart.
  5. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheet for 2 to 3 minutes before transferring to wire racks to cool completely.

Courses Dessert

Cuisine American

 

 

Best Big, Fat Chewy Chocolate Chip Cookie

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Best Big Fat Chewy Chocolate Chip Cookie

These Best Big Fat Chewy Chocolate Chip Cookie recipe has been a favorite of mine for years! They are big, with chewy middles and crisp edges and they are pretty close to perfect in my book.

Best Big Fat Chewy Chocolate Chip Cookie

Plus these kind of have a little sentimental value as well. Back in the day in 2005 I got married and realized I had to cook. That’s just crazy right? So off I went searching the interwebs for recipes to make. Of course I was drawn to baking first and spotted these bad boys on allrecipes.com

Best Big Fat Chewy Chocolate Chip Cookie

Eventually I found my love for cooking. Never once when I was young did I think I was going to be somewhat of a domestic goddess cooking and baking, feeding a man and myself some awesome food, but what do you know I am here. And I wouldn’t haven’t any other way.

Best Big Fat Chewy Chocolate Chip Cookie

Now, I have heard people go back and forth on this “chilling the dough” thing. I am no cookie expert, but I can tell you from experience with this cookie dough recipe, I find it best to chill the dough for about 15 to 20 minutes before baking.

Best Big Fat Chewy Chocolate Chip Cookie

Chilling will help keep the cookies from spreading around the edges too much as well as makes the dough easier to handle. So there, that’s my take on that!

Best Big Fat Chewy Chocolate Chip Cookie

With some many chocolate chip recipes out there, from crispy to chewy, big and small and super chocolaty, it’s no wonder America’s favorite cookie is the chocolate chip cookie. My favorite thing about chocolate chip cookies has to be the chocolate. The more chocolate, the better in my opinion. Oh and I can’t forget the texture, my favorite is chewy with slightly crisp edges. So what’s your favorite thing about chocolate chip cookies? Let me know in the comments below.

Best Big Fat Chewy Chocolate Chip Cookie

 

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Best Big, Fat Chewy Chocolate Chip Cookie

Ingredients

  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups unsalted butter, melted
  • 2 cups packed light brown sugar
  • 1 cup granulated sugar
  • 2 tablespoons vanilla extract
  • 2 large eggs
  • 2 large egg yolks
  • 4 cups semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper or a silicon mat.
  2. Whisk together the flour, baking soda and salt; set aside.
  3. In a the bowl of a stand mixer fitted with the paddle attachment, cream together the melted butter, brown sugar and granulated sugar until well blended. Beat in the vanilla egg and egg yolk until light and creamy.
  4. Mix in the dry ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Chill dough for about 15 to 20 minutes before baking. And store in the refrigerator between batches.
  5. Drop cookie dough ¼ cup at a time onto the prepared cookie sheet. Cookies should be about 3 inches apart. Bake for 15 to 17 minutes in the oven or until the edges are lightly toasted. Cool on baking sheets for 2 minutes before transferring cookies to wire racks to cool completely.

Courses Dessrt

Cuisine American

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