September 17, 2007

Chocolate Chip Cookies v.2.0

1 1/3 cup flour
1/2 cup unsalted butter at room temperature
1/4 cup dark brown sugar
1/4 cup light brown sugar
1/2 cup sugar
1 egg, at room temperature
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1/2 teaspoon baking powder
6 oz semisweet chocolate chips

Preheat the oven to 350. Line 3 cookie sheets with parchment paper. In a medium sized bowl combine flour, salt, and baking powder. In a large bowl, cream the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. Gradually add the dry ingredients to the sweetened butter and mix until a very thick dough forms. Use a spoon to fold in the chocolate chips and distributing them evenly. Form cookies by dropping 1 teaspoon of dough on the sheet two inches apart. Flatten slightly then bake until light brown, about 12 minutes. Remove (using a flat turner or spatula) to a wire rack to cool.

One tip: The center of these cookies should look slightly soft (almost as if they were raw, but they not be shiny) when they are ready to be taken out of the oven. The trick is to take them out when their bottoms are just lightly brown-generally at exactly 12 minutes. They will set up as they cool.

My thoughts:
I'm always tweaking my original "ultimate" chocolate chip cookie recipe, this time I used half dark brown and half light brown sugar and little bit more vanilla. I really think the cookies get better each time I bake them. I noticed that our local Safeway stocks Guittard chips, which I previously thought were just a West Coast thing. I've heard good things about their products and now I know why-they were some of the best tasting chocolate chips I've ever had. I wish the rest of their products were available locally. Yum.