Tag: chocolate chip cookies

Another helpful piece of information about baking cookies

Posted on by laurielufkin

I just came across this and though it might be helpful now that we are running in to the holiday baking season.  This is from http://www.cooksillustrated.com:

We think most cookies are best when they are chewy. This means taking them out of the oven when they are slightly underdone—in fact, the cookies are often so soft they will droop over the end of a spatula. Bake cookies on parchment and cool on baking sheet for a few minutes; after they have set up slightly, slide the parchment onto a cooling rack. if the cookies have crevices, the crevices should appear moist. When baking smooth cookies, look at the edges, which should be lightly browned; the center should be set but not fully dry.

I  also find that when you can smell them, time to check the oven as they are done or just about done.

Chocolate Chip Cookies The Way I Like Them

Posted on by laurielufkin

I wanted to share with you my chocolate chip cookie recipe.  This recipe makes these traditional cookies just the way I like them, soft in the middle, crispy on the edge and not terribly sweet.  You can use this recipe, minus the chips, as a great base cookie recipe and add in your own favorites–nuts, dried fruit, chips or whatever you like –and perhaps the best idea for the day after Halloween–chopped up leftover Halloween Candy!  Make these today-they are simple, delicious and if you take them to work with you tomorrow your coworkers who might NOT eat more candy will probably eat some cookies!

Chocolate Chip Cookies The Way I Like Them

4 cups all purpose flour
2 teaspoon kosher salt*
1 ½ teaspoon baking soda
1 cup shortening (butter flavored or traditional)
½ cup salted butter
2 ½ cups light brown sugar
1 tablespoon vanilla extract
2 eggs
3 cups chocolate chips (I used semi-sweet)**

Preheat oven to 350 degrees.  Cover 4 large baking sheets with parchment paper, silicone baking mats or spray with nonstick cooking spray.  Set aside.

In a medium bowl, whisk together flour, kosher salt* and baking soda and set aside.

In a large bowl, beat together shortening, butter and brown sugar until light and fluffy.   This is what “light and fluffy” looks like:

On high speed, add eggs, one at a time and vanilla until well incorporated.  Reduce mixer speed to low and beat in flour mixture.  When incorporated, add chocolate chips and beat until combined.

Using a small ice cream scoop, dish out cookie dough on to prepared pan, 12 to a sheet.

Place sheets in oven, two at a time, and bake for 5 minutes.  After 5 minutes, turn cookie sheets around, front to back and move top sheet to bottom and vice versa.  Bake for another 5 minutes until brown around the edges and puffed in the center.  Allow to cool on sheet for 5 minutes and remove to a rack to cool.

*I use kosher for baking because I like that hit of salt in my cookies.  Use table salt if desired.
**I used semisweet in this recipe but try out different mix ins.  You could use 1 cup white chocolate chips, one cup dried cranberries and one cup chopped pecans.  This is a great base recipe so use your imagination to make it your own.

This recipe makes 9 dozen cookies.  It can easily be halved.