…but definitely not mine.
I buy cookbooks based on reviews as well as the pictures. I like to see the finished product. That’s probably the reason why most of my photos show the end result and not how I got there. What irks me is when you see the picture, you follow recipe and what you end up with looks nothing like what’s in the cookbook. This happened with the chocolate chip cookies I made following the Baked recipe and now, with the recipe I followed in the Baking cookbook (minus the nuts). The cookies in the photo weren’t thick, but they weren’t flat either. And I knew they were going to have a softer texture rather than chewy (the amount of white sugar was higher than brown sugar), which was fine. I’m looking for a cookie I can call my favorite, so I’m trying lots of different recipes.
My cookies looked nothing like the ones in the book. They were flat and thin. I even let a batch chill in the refrigerator for about 30 minutes and those still didn’t look anything like hers. I was so dissapointed. Ugh. The flavor was ok. More buttery than chocolatey, but I didn’t put in my usual 1/2 – 1 teaspoon of instant coffee granules. That always seems to add more flavor to my cookies. I also took half the chocolate chips and chopped them up a bit. 1) Because I like to integrate the chocolate into the dough, rather than just putting the chips in there and 2) because I used Ghiradelli Bittersweet Chocolate Chips and those are larger than the normal size chocolate chips. I love biting into the part of the cookie where those chips are because I get this wonderful burst of bittersweet chocolate and it tastes sooo good.
My in-laws were dropping MC off at the house around the time I baked these, so they left here with a dozen. They don’t care what kind of chocolate chip cookie it is. They’ll eat it.
I usually make half batches when I try out new recipes, but for some reason I made the entire recipe. I ended up baking two dozen and froze the rest of the dough. We’ll see if those turn out any better.
Dorie’s Best Chocolate Chip Cookies
Yield: Approximately 3 ½ dozen
Adapted from Baking, From My Home to Yours
2 cups flour
1 teaspoon salt
¾ teaspoon baking soda
½ pound butter, room temperature
1 cup sugar
2/3 cup brown sugar
2 teaspoons vanilla extract
6 ounces semi-sweet chocolate chips
6 ounces bittersweet chocolate chips
Preheat oven to 375F. Line a baking sheet(s) with parchment paper.
Whisk together the flour, salt and baking soda.
Beat the butter on medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg. Reduce speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. Add the chocolate chips and mix by hand with a rubber spatula.
Using a small cookie scoop, scoop the dough onto the baking sheet and lay them about 2 inches apart from each other.
Bake the cookies for 10 to 12 minutes, or until they are brown at the edges and golden in the center. Allow the cookies to rest for 1 minute, and then carefully transfer them to rack to cool.
The dough can be covered and refrigerated for up to 3 days or frozen. You can freeze individual balls of dough on a lined baking sheet and then bag them when they’re solid. There is no need to defrost the dough before baking. Just add another minute or two to the baking time.