Chewy Chocolate Chip Cookies
(the best ever, according to Boston.com)
2 1/2 cups flour
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup dark brown sugar
1/4 cup granulated sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
2 eggs
1 extra egg yolk
1 tablespoon vanilla extract
3 cups bittersweet chocolate, chopped
1. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
3. In an electric mixer fitted with the paddle attachment (if you have one) or the whisk, cream the brown and granulated sugars and butter for 5 minutes or until fluffy.
4. In a bowl, beat the eggs and extra yolk just to mix them.
5. With the mixer on medium speed, add the egg mixture and vanilla. Mix until well combined, scraping down the sides of the bowl with a spatula once or twice. Add the flour mixture and beat until combined. Remove the bowl from the mixer stand. With a rubber spatula, fold in the chocolate.
6. Remove golf-ball sized lumps of dough and set them on the sheets 3 inches apart. Bake the cookies for 12 minutes or until they are just beginning to turn golden.
7. Cool on the baking sheets. Store cooled cookies for up to 3 days in an airtight container.
1 comment:
I saw this recipe on your blog only moments after I visited Boston.com and emailed it to myself. Made them last week and I have to say I wasn't impressed... for one thing the bittersweet chocolate was way to strong for the dough of the cookie... although I usually like my chocolate dark or semi-sweet... I would recommend maybe going with a milk for these (we made half the batch with the relatively new swirled chips... chocolate and caramel.. and those were decidedly more popular)
The other major problem was that the dough had too strong of a floury taste to it even though I was even more patient than usually in mixing into the wet ingredients in small batches and making sure it was completely combined... I don't profess to be a fab baker by any means... but these cookies just aren't up to par... boo to boston.com
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