Chocolate Chip Cookies 2
Chocolate Chip Cookies 2
This recipe is the best for shipping. The cookies, if tightly sealed, will arrive as much as two weeks later and still be chewy and not stale. (This is as reported by my son from Afghanistan in 2013) This is, also, one of the few recipes that I precisely measured by both volume and weight for those of you who need things to come out exactly the same every time.
½ C (110gm) unsalted butter (Do not substitute!)
½ C (105gm) superfine white sugar
2/4 C (96gm) unpacked dark brown sugar (Do not smoosh it down, scoop and sweep the top to level or weigh it)
1 large egg (100gm) (Size matters)
1 T Godiva liqueur (You can substitute with 1 t chocolate extract—but why?)
1 t vanilla paste (Or 1 t vanilla extract)
½ t (1 ½ gm) baking soda
½ t (1 ½ gm) kosher salt (if using table salt measure ¼ t)
1 ½ C scant (154gm) cake flour (a scant is 1 ½ cups minus 1 ½ T—for precision it’s better to weigh it)
1/1/2 C (245 gm) bittersweet chocolate chips (semi-sweet is fine)
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Place the oven rack in the center position. Preheat to 350F.
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Combine the butter, sugars (break up the clods in the brown sugar—fingers work best). Beat well (a mixer is fine) until there are no streaks of butter showing and there are no brown sugar clumps.
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Add the egg, vanilla and Godiva Liqueur. Mix until fully incorporated.
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Combine the flour, baking soda and salt. Add to the butter/egg mixture. Mix well. (There should be no unmixed flour showing.)
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Add the chips. (Do this with a spoon, spatula or even your hands—DO NOT USE THE MIXER FOR THIS PART!)
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On prepared cookie sheet*, spoon out your batter with about 2” between each ball.
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Bake at 350F for approximately 9 minutes or until the edges of the cookies are golden brown. (This assumes you are making 1” balls of dough (a 1” ball equals a 2” cookie—Add or subtract time as needed for the size of your cookies))
*Use parchment paper sheets cut to the size of your cookie sheet. Using 2 will allow you to quickly switch out batches and cuts down on cleanup.
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