09 February 2010

Mmm, Warm Chocolate Chip Cookies

Another Snow Day last week - I busted butt to get deadlines done early so I could take some time on Friday to clean the (never-ending messy) house, and whattayaknow -the child was sick. So we were home anyway. Turns out we got lots of pretty snow as well, so that only means one thing in these parts: cookies. They are a Snow Day Tradition. This time, we went with the New York Times Dessert Cookbook for cookie inspiration.

We settled on the chocolate chip cookies; they are a standard and I had all the ingredients on hand. Also: I had these amazing chocolate bars given by dear Anne, a Trader Joes Chocolate Palette of heaven. I sacrificed a few bars to make these treats, as the recipe recommended the chocolate be 70% or higher.

This is a Serious Cookie - thick, hefty, and rich rich rich. I love me some chocolate chip cookies, and I had to stop at one (okay, two). Make sure you have a tall cold glass of milk handy to wash them down.

Chocolate Chip Cookies
(from the New York Times Dessert Cookbook)

1 c. (2 sticks) unsalted butter, softened
1 c. sugar
1 c. light brown sugar
3 large eggs
1/2 tsp. vanilla extract
3 c. all-purpose flour
2 tsp. salt
1 tsp. baking soda
1 lb. good-quality bittersweet chocolate, coarsely chopped

Preheat oven to 325 F. Grease several baking sheets or line with parchment paper. In bowl of a mixer fitted with paddle attachment, cream butter and sugars for 4 minutes, scraping down sides after 2 minutes. Add eggs one at a time, beating well between additions. Add vanilla extract and beat for one minute. Scrape sides of bowl and beat for another minute.

Add flour, salt and baking soda to bowl and beat until combined, about 1 minute, scraping bowl once. Add chocolate and mix until combined.

Drop scant 1/4-cup amounts of cookie dough onto prepared baking sheets, spacing them 1 1/2 inches apart. Bake cookies for 10 to 12 minutes, or until golden brown.

Yield: 3 dozen cookies.

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