gastronome
chocolate chunk cookies

This morning i was on a mission - to make cookies for my granddad, Tom Raison. He's in the hospital, and he loves to eat, adores dessert, and chocolate chip cookies are about at the top of his list. I was determined to bring him some that were freshly made today.

I've been on another mission to thoroughly evaluate my copy of How to be a Domestic Goddess so that i can have a proper opinion - but for such a thoroughly American cookie, i had to turn elsewhere - and David Lebovitz didn't let me down. This recipe is from Room for Dessert. Mr. Lebovitz has the clever suggestion of rolling your batch of dough into four logs, and freezing a few of them, so you're always ready to slice a few cookies off the end and bake them for friends who have stopped by to say hi. I have three logs now, just waiting. ;)

I especially like that this recipe turns out cookies that aren't too sweet. It's not that they aren't dessert - they're just not tooth-achingly sweet. Try them!

Makes about 50 cookies.

2 cups nuts, toasted (i omitted these - i hate nuts in my cookies.)
1/2 lb butter, at room temperature
1 c. light brown sugar, firmly packed
3/4 c. granulated sugar
1 tsp vanilla extract
2 eggs, at room temperature
2.5 c. flour
3/4 tsp. baking soda
14 oz bittersweet chocolate, roughly chopped (about 3 cups)

1. Coarsely chop the nuts. Cream the butter with the brown sugar, granulated sugar, and vanilla. If you use an electric mixer, it will take about 1 minute. [note from mko: If you use cold butter and a KitchenAid, it will take about 3 minutes!] Stop the mixer once during beating to scrape down the sides of the bowl with a rubber spatula so all the butter gets incorperated.

2. Add the eggs, one at a time, and continue beating until thoroughly mixed.

3. Mix together the flour and baking soda and stir into the creamed butter and sugar. Stir in the nuts and chocolate.

4. Transfer the cookie dough to a lightly floured surface, divide it in four, and use your hands to roll each piece of dough into a log about 9 inches long. Wrap the logs in plastic rwap and refrigerate until firm, about one hour. The dough can also be frozen at this point for up to 2 months.

5. To bake the cookies, position the oven racks in the center and upper part of the oven. Preheat the oven to 350 degrees.

6. Slice each log into 3/4-inch-thick slices and place the cookies on parchment-covered [note: i use silpats!] baking sheets, 3 inches apart. If any unbaked cookies fall apart, just push them back together with your hands. Bake for 10 minutes, rotating the baking sheets and switching racks midway through baking. When done, the cookies should be very lightly colored in the center, and just barely baked - if you like chocolate chip cookies chewy.

Posted by shock on January 26, 2003 | TrackBack
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