Chocolate chip cookies are reported to be
America's favorite cookie, and Ruth Wakefield's recipe has been the springboard for numerous
adaptations. As a testament to how many recipes for this cookie exist,
back in 1987 Chester Soling, owner of an Inn in Massachusetts, decided to
sponsor a nationwide contest to find the best chocolate chip cookie recipe.
Over 2,600 entries were received and the 100 best recipes were compiled in a
book called "The Search for the Perfect Chocolate Chip Cookie" by Gwen Steege.
If you are in the mood for a crisp
and buttery chocolate chip
cookie this recipe is for you. It comes from an excellent baking
book called Desserts by Bonnie Stern. The baking soda aids in the browning
of the cookies plus counteracts the acidity of the brown sugar. Chopped
semi sweet chocolate is used instead of chocolate chips to give these cookies a
more intense chocolate flavor. You can use any combination of bitter, semi sweet
or white chocolate or even those delicious toffee bits. This dough tends to
be soft and oftentimes needs to be refrigerated at
least an hour, or even overnight. I like to use an ice cream scoop to form
the cookies as this makes all the cookies uniform in size.
To Toast Nuts: Preheat oven to 350 degrees F (177
degrees C) and place rack in middle of oven. Toast nuts for 8-10 minutes
or until lightly browned and fragrant. Let cool and then chop into pieces.
Set aside.
In a separate bowl place the flour, baking soda, and salt and
whisk to combine. Set aside.
In bowl of electric mixer, cream the butter and sugars until
light and fluffy (2-3 minutes). Add the eggs and vanilla and beat until
incorporated. Add the flour mixture and beat just until combined. Do
not over mix. Stir in the chocolate and nuts.
Place the batter in a covered container and refrigerate at
least an hour or even overnight.
Preheat oven to 375 degrees F (190 degrees C) and place rack
in the center of the oven. Line baking pans with parchment paper and shape
1 1/2 -2 tablespoons of dough into 1 1/2 inch (4 cm) round balls, (can use
a 2 tablespoon ice cream scoop) and flatten slightly.
Bake for 8 to 10 minutes or until they are golden brown.
The longer these cookies bake the crisper they will be.
If you take these cookies out of the oven when they are light brown then the
cookies will be soften than if you bake them until they are golden brown.
Remove to a wire rack to cool.
Makes approximately 3 dozen cookies.
Recipe:
1/2 cup (50 grams)
toasted pecans or
walnuts, chopped into pieces
1 cup (226 grams)
(2 sticks) unsalted butter, room temperature
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