9/10/12

Recipe: Chewy Chocolate Chip Cookies

I discovered this recipe via the lovely food blog, Full Fork Ahead. They have adapted it from a Kitchen Aid recipe. My only change is to use a combination of milk chocolate chips and Nestlé semi sweet chunks. These cookies are soft, chewy, don't spread everywhere, and you can't bite into one without getting some chocolate! Imagine kick-ass Keebler Soft Batch without that chemical preservative taste. Mmmm...

You really need a sturdy stand mixer to make these. If you don't have one, you'll have to do these as you normally would,  adding the last of the flour by hand.

1 cup granulated sugar
1 cup brown sugar
1 cup (2 sticks) butter or margarine, softened
2 eggs
2 teaspoons vanilla
1 1/2 teaspoon baking soda
1 1/2 teaspoon salt (I use 1 teaspoon to cut down on saltiness)
4 cups all-purpose flour
6 ounces semi-sweet chocolate chunks (about 1 cup)
6 ounces milk chocolate chips (about 1 cup)


Preheat oven to 350 degrees.

Place sugars, butter, eggs and vanilla in mixer bowl. Attach flat beater to mixer. Turn to Speed 2 (just above "stir") and mix about 30 seconds. Stop and scrape bowl with spatula. Turn to speed four (about medium) and beat about 30 seconds more. Stop and scrape bowl with spatula.

Turn to Stir (low) Speed. Gradually add in baking soda, salt and flour to sugar mixture and mix about 2 minutes. Turn to Speed 2 and mix about 30 seconds more. Stop mixer, scrape bowl again. Add in chocolate chips and mix on Stir Speed for 15 seconds.

Drop by rounded spoonfuls onto parchment-lined baking sheets, or roll into balls and place on parchment-lined baking sheets, about 2 inches apart. Bake for 10 to 12 minutes, until the edges of the cookie have just started to turn golden brown. Leave on baking sheet for about a minute after removing from oven, then put them on wire cooling racks.

Keep an eagle eye on the cookies because they'll lose their chewy, soft texture if you overbake them.

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