Chocolate Chip Cookies
Chocolate chip cookies are about as American as you can get. Sure there is apple pie, but apple pie doesn't have chocolate. No one else in the world does cookies right. Sure French pastries are delicious, and Korean hotteok is wonderful. But America has the corner on cookies. And below I have a short cut to avoid having form them all in to balls. Which is the only drawback.
3 sticks unsalted butter, softened
1 1/2 c. brown sugar
1/2 c. granulated sugar
1 Tbsp vanilla extract
4 c. flour
4 tsp. cornstarch
2 tsp. baking soda
1 tsp. salt
2 (12 oz) bag chocolate chips
Beat the butter until smooth. Beat in the brown and granulated sugar and continue beating until light. Beat in the eggs and vanilla extract.
In a separate bowl combine the flour, cornstarch baking soda, and salt. Beat into the butter and mix until thoroughly incorporated.
Beat in both bags of chips.
Traditionally chocolate chip cookies are rolled in to balls and baked. I however hate forming cookies, with a passion. Instead I form it in to one long log and chill it like that. 30 minutes it enough, but overnight also works. Another added bonus is I can make the cookies the night before and clean up the mess and then just bake them tomorrow.
Slice the dough in to 1/2 inch thick slices and place on a baking tray. Bake at 350 for 8 - 10 minutes. (They wont be browned on the top) Let sit on the pan for 5 minutes then transfer to a cooling rack. They are very soft when they first come out of the oven but they are cooked.
Makes 8 dozen cookies
Post a Comment