Sweets

What cookie would you have taken to the SE exchange?

A while back, I began searching for *that* chocolate chip cookie. You know the one. Chewy, gold kissed edges and studded with chocolate chips. I tried quite a few "classic" recipes, my mom's, my mother in law's, SK, CI, Niemann Marcus, and 4 or 5 from SE. The winner for me was a SE cookie from a swap, found here: http://www.seriouseats.com/recipes/2010/12/thick-and-chewy-chocolate-chip-cookies-recipe.html

I have tweaked it a little more and experimented with several permutations. My favorite so far is the straight up chocolate chip cookie with maldon sea salt. The second is the one I probably would take: oatmeal with white chocolate chips, cherries and pistachios.

What about you?

About This Recipe

Yield:36
Active time:20min
Total time:12-15min
Special equipment:bowl, spoon, measuring stuff, hands.

Ingredients

• 3 cups unsifted all-purpose flour
• 1 ¼ cups rolled oats
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 cubes(24 tablespoons) melted butter (warm, not hot)
• 2 cups brown sugar
• 1 cup granulated sugar
• 2 large eggs plus 2 yolks
• 4 teaspoons vanilla extract
• ½ teaspoon almond extract
• 1 cup semisweet chocolate chips
• 1 cup pistachios
• 1 cup dried cherries

Procedures

Mix flour, salt, and baking soda together in medium bowl. After melting the butter, mix with sugars until thoroughly blended. Mix in egg, yolk, vanilla and almond extract. Add dry ingredients; mix until just combined. Stir in chips, cherries and pistachios.
Mix flour, salt, and baking soda together in medium bowl. Mix butter and sugars until thoroughly blended. Mix in egg, yolk, vanilla and almond extract. Add
Divide dough in half and distribute between two sheets of wax paper. Roll into a log that extends the length of the wax paper. Transfer both rolls to the fridge until they are firm, at least 30min, preferably longer.

Preheat oven to 325˚F. Remove dough from the fridge and cut into ~1/4 cup chunks. Round it into a cylinder, higher than it is wide, this keeps them from spreading out too much during cooking. Place on parchment paper-lined cookie sheets.

Bake until the cookies surface begins to crack, but before it is light golden brown (about 12min). They will look like they aren’t done. Transfer to a cooling rack while still on the wax paper. Wait until they cool all the way before trying to move them around much, or they’ll get squished up. I keep mine in the fridge. They’re awesome.


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