July 10, 2010

Chocolate Chip Cookies

I have an excuse for the lack of pictures...they were gone before I got the chance to take some- they were that good. Also this recipe, and a few others I've made, have been a little postponed due to a lovely night in the er, but they're coming!

I had been searching around for the perfect chocolate chip cookie recipe for quite some time, and didn't want to do the usual NYTimes one (although I will someday, along with the infamous world peace cookies) and stumbled upon the 250$ Neiman Marcus Recipe. I wanted to do my own thing with the recipe though, so after researching I decided to replace some of the regular flour with bread flour, as it has a higher gluten content to keep the cookies from spreading out too much, the corn starch does this too- aka a thicker, richer cookie. Just how I like it. Also, semi-sweet chocolate is good, but to go along with the espresso powder I wanted the bittersweet to make the cookie even more rich and decadent. After one cookie, everyone in my family was drooling for more...

Chocolate Chip Cookies

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tbs. granulated sugar
1 large egg
2 tsp. vanilla extract
2 tbs. milk
1 cup all purpose flour
3/4 cup bread flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. corn starch
1 1/2 tsp. instant espresso powder
4 oz. bittersweet chocolate, chopped

Preheat the oven to 300F. In a large bowl, cream together the butter and sugars until light and fluffy. Then add in the egg, vanilla, and milk and beat until well incorporated.

In another bowl, sift together the flours, baking powder, baking soda, salt, corn starch and espresso powder. Beat the dry ingredients into the wet ingredients in about three batches, mixing well after each addition. When combined, stir in the chopped chocolate. Form the dough into a ball, and refrigerate for about 30 minutes to really allow the flavors to come together.

Scoop out the dough with a ice cream scoop into large sized golf balls, and place about 2 incehs apart on a cookie sheet lined with parchment paper. Bake for about 20 minutes or until perfectly golden. Serve warm with a glass of milk :)

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