Thursday, March 4, 2010

Chocolate Chip Cookies

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Top two recipes from Anna at Cookie Madness


The Ultimate Stand Mixer Chocolate Chip Cookie
(Anna's #1)

2 1/2 cups unbleached all purpose flour (11.25 oz)
1 1/4 tsp. baking soda
1/2 tsp. plus a pinch of salt
8 oz unsalted butter, cold, cut into pieces
1 cup very firmly packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups toasted pecans or walnuts, chopped
3 cups chocolate chips (18 oz)

Sift together the flour, baking soda and salt; set side.

Beat cold butter in bowl until creamy in bowl of a stand mixer fitted with the paddle attachment. Add both sugars and continue beating at medium speed for 4-5 minutes.

Meanwhile, beat mix the eggs and vanilla together in a separate (small) bowl or measuring cup and slowly, one tablespoon at a time, add the egg mixture to the cream mixture while the mixer is in motion. This should take another 4-5 minutes.
With mixer on lowest speed or by hand, add dry ingredients. When incorporated, add chocolate chips and nuts and stir to mix.

Shape dough into golf ball size balls and arrange on a cookie sheet right next to each other. At this point, you are chilling them not baking them so you don’t have to worry about spacing. Cover dough balls overnight or for 6 hours. Remove and let warm to room temperature (30 minutes). Arrange cookie balls on ungreased cookie sheets spacing about 3 inches apart. Flatten a little to resemble a hockey puck, about ¾-inch high. Make edges go straight up and down. Make a slight depression in center with finger.

Bake at 400 degrees, 8-10 minutes (mine took a little longer). Edges should be golden brown but center 1-inch pale. Let sit at room temperature 5 minutes before taking off baking pan.

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Chocolate Chip Cookies
from Carla Rollins
(Anna's #2)

Anna browns the butter on the stovetop instead of just melting it in the microwave.

3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 sticks (1 cup) unsalted butter, melted and cooled slightly
1 1/2 cups packed light brown sugar
1 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla
2 1/2 cups semisweet chocolate chips (16 ounces)


Preparation

Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.

Whisk together flour, baking soda, and salt in a small bowl.

Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.

Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.

Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.