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Chocolate Chip cookies

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cookie.jpgI think I’ve mentioned before that I’m not so great at baking chocolate chip cookies. For some reason they always come out flat and pancake-like, more crispy than chewy. They always taste fine and get eaten quickly, but they never look the way I want a chocolate chip cookie to look. I stopped trying to bake them myself and switched to an Oatmeal Chocolate Chip Pecan cookie instead.

Then I saw this recipe on Smitten Kitchen for Blue Chip Chocolate Chip Cookies. For some reason it called to me and I couldn’t resist. The first time I made it I used a tiny cookie scoop and came out with more tiny, perfect looking, delicious cookies than I could count. The second time I made them I froze half of the cookie batter and made regular sized cookies with the other half. They were eaten so quickly I had to bake the other batch the next day. Since then I’ve made the recipe a few more times and each batch has been just as perfect as the first. Attractive and tasty. They don’t last long around here.

Blue Chip Chocolate Chip Cookies
from The Great Book of Chocolate

Makes 20 cookies, or more if you use one of these tiny cookie scoops.

1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt or 1/2 teaspoon flaky sea salt (Deb option)
1 1/2 cups (200 grams) semisweet chocolate chips
1 cup (130 grams) walnuts or pecans, toasted and chopped

Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.

Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.

Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.

Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
Store at room temperature in an airtight container for up to 3 days.

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Posted in Desserts, Recipes on April 10th, 2008

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If you flip through the pages of a number of kids’ magazines, you get the impression that kids’ meals should be Michelin affairs, complete with matching dishware and veggies cut to resemble the works of impressionist painters.

Let’s be real. Parents don’t have that kind of time. And kids have to eat. The two are not mutually exclusive.

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