Hey local readers! Did you know you can check-out e-book cookbooks from the library on your phone! This means on-the-go recipes, downloadable through the kindle app, at your finger tips!
Last week I made the best mistake ever, and got Chocolate Chip Cookie: Dozens of Recipes for Reinterpreted Favorites. After studying the chemistry (or would it be anatomy?) of the most important chocolate chip cookie categories - crispy, soft, and chewy - I made them all. The winner of my little taste test was exactly what I was in the mood for, a soft, warm from the oven, cookie.
You'll have to get the book if you'll ever discover the crispy (perfect in milk) cookie or the malted hazelnut chocolate chip cookie, but here's the soft cookie recipe! Enjoy!
Soft Chocolate Chip Cookies
(Makes 18-24 cookies depending on size)
1 1/4 cup unbleached bread flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1/4 cup granulated sugar
3/4 cup plus 1 tbsp packed dark brown sugar
1 egg yolk
1/2 tsp pure vanilla extract
3/4 cup semisweet chocolate chips
3/4 cup chopped nuts (optional - I didn't add 'em this go-around)
Preheat your ove to 350 degrees F. Adjust racks so they divide your oven into thirds if you are using two cookie sheets. If using one cookie sheet, it's best for the rack to be situated in the center of the oven to cook most evenly. Line the sheets with parchment paper (or not). Sift together the flour, baking soad, and salt in a medium bowl.
In a stand mixer fitted with the paddle attachment, cream butter and both sugars on medium speed until smooth and well blended, about 1 minute. Add the egg and mix until completely combined. Add the egg yolk and vanilla, also mix until completely combined. Scrape the sides of the bowl with a spatula as needed. Add the flour mixture and mix on low speed until just combined, scraping the bowl to fully incorporate the dry ingredients. Add the chocolate chips and nuts (if using) and mix on low speed until evenly distributed. The dough should be smooth, dense, and somewhat pliable. (This dough benefits from resting in the fridge, covered, for 12-24 hours before baking. Really, I recommend doubling most dough recipes and saving half in the freezer to have on hand.)
Using a small ice-cream scoop or tablespoon measure, drop well-rounded balls of dough onto prepared baking sheets 1-2 inches apart. Bake for 12-14 minutes (it took mine 17 minutes, but they were big, 2 tablespoons), roating the sheets halfway through the baking time, just until the edges turn golden.
**Dietary restrictions may apply... The recipe calls for bread flour for its high gluten content to give these cookies their extra soft bite. It also calls for more brown sugar than white sugar, and the results are a deeply satisfying caramelized flavor.