Tuesday, August 11, 2009

Chocolate Chip Cookies

I found a new chocolate chip cookie that I may like more than the other ones. I will post that other recipe sometime--I've made 150 batches in the last year because they are the recipe we use for cookie sales fundraisers at school. I am going to let the kids hold a taste test and do a recipe costing at the beginning of the year for both of these recipes and let them decide which is their best business decision! (I'll let you know:)
I found an Alton Brown recipe on a blog called BakingBlonde...be prepared to drool if you go to that site! It's from Alton's "I'm Just Here for More Food" cookbook. He has a few different recipes--you always want to follow his instructions closely because he knows all about the science behind the food and has specific instructions for a purpose (because I'll admit, I really only follow instructions when baking:) BakingBlonde's first post on these said they were too greasy with 1 cup of butter, so she took it down to 3/4 cup, which is what I did. Still lots of flavor and not greasy. I think they're actually best the next day! My dough was pretty crumbly because of less butter, but I just pressed them into balls and it worked.

The best part--you don't even have to get out your mixer--one less thing to wash!!


Chocolate Chip Cookies

2 1/4 c flour
1 t baking soda
1/2 t salt
3/4 cup sugar
3/4 cup brown sugar
2 egg yolks, slightly beaten
1 t vanilla
3/4 cup butter, melted and slightly cooled
2 cups chocolate chips (I used about 1 1/2 because I don't like them very chocolatey)

Preheat oven to 375.
In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside. In a medium mixing bowl, whisk together the melted and cooled butter, sugars, egg yolks, and vanilla until combined.
Make a well in the center of the flour mixture, pour in the butter mixture, and fold the ingredients together just until combined. Add the chocolate chips and fold to combine. Do not overmix. (at this point it's a good idea to chill the dough for at least 30 minutes; overnight if you want!)
Dish out your cookies 2 inches apart on a baking sheet lined with parchment paper (I put mine on a Silpat).
As soon as you put the cookies in the oven, lower the temperature to 350.
Bake for 12 minutes. Let cool on baking sheet for 2 minutes, then transfer to wire rack to cool.
Don't forget to heat the oven back up to 375 before you put the next round in!
Yield: 24 cookies