I’ll begin with a classic. Chocolate chip cookies. I’ve never liked my moms recipe so I decided to go on the quest and find my own. I am very particular about chocolate chip cookies. My mom refused to buy Toll House, and I was determined to create something just as good, if not better. They must be chewy, soft, thin, and very chocolaty. With that in mind, I found a recipe on Pinterest that claimed to meet all of my criteria.
I tried this recipe twice. The first time I had a few problems. The recipe calls for cake flour and pasty flour, neither of which we had in the house. And not surprising at all, Carol wasn’t willing to go out and get it. Therefore, I was stuck with good ole All Purpose flour, which I learned yesterday can be abbreviated as “AP” (pretty cool!). Anyways, when I made the cookies the second time I did have cake and pastry flour and I think that really made a difference.
The biggest lesson I learned was never to use salted butter if the recipe calls for unsalted butter. This did not cross my mind once, but the first time I made these cookies they were disgustingly salty. Of course Carol informed me of this prior to making the dough, but on the bright side, I got three things out of this:
1. Always follow the recipe.
2. If Carol is in a grumpy, lazy mood, don’t bother asking her baking questions.
3. Salted butter has salt in it, therefore, what ever you are making will turn out saltier then intended if the recipe doesn’t call for it.
So, knowing this, I was fully prepared for trial two of these chocolate chip cookies. I do think these cookies turned out pretty well. Perfect and Toll House praise worthy? Not quite. But am I getting there? I’d say so.
They were not as flat and chewy as I would have liked, but next time I will make modifications to this recipe in order to try and get them the way I would like. I would definitely recommend this recipe and would stress the importance of using cake and pastry flour instead of AP (my new favorite baking abbreviation). Also, don’t settle for cheap chocolate chips. Make sure you get a bar of semisweet chocolate and cut it up into chunks.
Well, this concludes my first blog entry. As of now I have 0 followers but I’m sure that’s how Rachael Ray began too? Well my point is, I’ll hopefully work my way up there and maybe someone other than my mom will read this.
Below is the recipe. Happy baking!
~ Sweet Senioritis
Jacques Torres’ Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped
– Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
– In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
– Add eggs, one at a time, mixing well after each addition.
– Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
– Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
– Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
– Cool slightly on baking sheets before transferring to a wire rack to cool completely.