Friday, June 1, 2012

Soft and Chewy Chocolate Chip Cookies

I made these and they were delicious.  I feel like I am always trying to find that perfect Chocolate Chip Cookie recipe and these are pretty darn close.  I found the recipe in my March 2012 Food Network Magazine.  These were part of the Chocolate Chip Cookie feature under the Chewy category.  You should definitely try them out!

Chewy Chocolate Chip Cookies
From March 2012 Food Network Magazine

Click HERE for printable version

2 1/4 cup all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 1/2 sticks unsalted butter, softened
1 1/4 cups packed dark brown sugar
1/4 cup granulated sugar
2 lg eggs, room temperature
2 tsp vanilla extract
2 cups semi-sweet chocolate chips

Sift the flour, salt, baking powder, and baking soda together into a large bowl.

Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on med-high until pale and fluffy, about 4 minutes.  Beat in the eggs one at a time, then beat in the vanilla.  Reduce the mixer to low.  Add the flour mixture and beat until combined.  Stir in the chocolate chips by hand.

Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.

Preheat the oven to 375 degrees.  Line 2 baking sheets with parchment paper.  Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart.  Bake until the cookies are golden around the edges but still soft in the middle, about 12 minutes.  Remove the cookies from the oven and let cool 10 minutes on the baking sheets, the transfer to racks to cool completely.

Notes:  I used regular C & H brown sugar as that is what I had on hand.  I also only let the dough cool for 1 hour because I couldn't stand it any longer.  I used my largest cookie scoop and my cookies are probably about 2 inches in diameter.  I did use parchment paper as I have learned that is THE SECRET to excellent cookies.  Even after 2 days in a container, they are still YUMMY and soft!

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