Did you notice what I just did?
Did you see my attempt at being funny?
Hahaha, I simply crack myself up sometimes!!
Anyway, seeing soo many chocolate chip cookies on the web has really intrigued me. I've been baking Jen's, and now my favorite chocolate chip cookie almost exclusively, for quite a while. But all those recipes got me thinking, what if there's something better? What if I'm missing out? Ofcourse the NY times recipe was on the top of my to-try list, but I wanted something quick, so I chose the chocolate chip cookies from the ever so famous and loved Baked cookbook.
One thing I liked about this recipe was the high chip-to-dough ratio! I love those!! And plus, Jessie from CakeSpy highly recommended these! I went to work, and it was here that tragedy struck. I injured my hand pretty bad while using the hand mixer!! That's why I haven't been able to post for a while. Luckily, I had almost finished preparing the dough, only the last mix-ins were to be added, so my dad finished that up for me, and the ready dough was in the fridge for a few days, till my hand healed. Which was probably a good thing, because I really wanted to try the refrigerate dough for 36 hours technique, but uptil now, have never had the patience. Though I didn't have anything to compare it with, I'm sure all those hours of rest must have worked in its favour, because the cookies tasted amazing!!
Chocolate Chip Cookies
Adapted from Baked: New Frontiers in Baking via Cakespy
2 cups flour
1 tsp salt
1 tsp baking soda
2 sticks [1 cup, 225 g] unsalted butter, softened
1 cup dark brown sugar - I used a mix of half light and half dark
1/2 cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
2 2/3 cups semisweet chocolate chips
- In a large bowl, cream the butter, and then the sugars too, until light and fluffy.
- Add the eggs one at a time, beating between additions. Beat in the vanilla.
- In a small bowl, sift together the flour, salt and baking powder.
- Add this mixture to the creamed mixture in parts, mixing between additions.
- Fold in chocolate chips, or whatever other add-ins you choose, and mix to incorporate
- Refrigerate for atleast 6 hours - There is usually quite an improvement on refrigeration, but ofcourse, this step can be skipped if you're in a hurry.
- Line a cookie sheet with parchment paper, preheat oven to 350 F [180 C].
- Make rounds of cookies as per your size preference, and bake accordingly - I made them about 1 1/2 tablespoon sized, it took 14 minutes. If you want them smaller, bake only for 12 minutes.
- When the edges start browning, and the middles lose their sheen, they are done.
- Take cookies out of the oven, and cool on a wire rack - I ate about half of them still warm from the oven.
- Eat, and enjoy :D :D
This part is super-long overdue, I've recieved a lot of awards, which I've always been forgetting about. So here goes -
I got the Kreativ Blogger award from Jaime of My Baking Addiction, which I like to pass on to -
Rita of Clumbsy Cookie
Deeba of Passionate About Baking
Both of these bloggers are always coming up with the most astoundingly creative stuff ever!
I got the splash award from Valerina, which I in turn would forward on too -
Aalia of One Of a Grind
Liz of Cake Or Death
And finally, I received the Honest Scrap Award from Parita, which is going to -
Valerina of Une Gamine dans la Cuisine - Love the name of this blog, though I have absolutely no idea what it means!!
Jacque of Daisy Lane Cakes
A HUGE thanks to all three of you! It really makes me feel great, that someone is reading my little blog, and likes it so much!! Gives me a sense of acceptance in the wonderful blogosphere <3