baked by susie
I have several cooking blogs in my feed reader, and just about all of them have a post on their quest for the ultimate choc chip cookie recipe. Well, I haven’t been so busy searching high and low; I’ve pretty much stuck faithfully to the one recipe (except maybe during a brief affair with Martha Stewart…). It’s not that I’m not particular about my cookies, it’s just that these from Sweet Food are just that good!
CHOCOLATE CHIP COOKIES
(This is a slightly modified version of the recipe from the American edition of Sweet Food, so you may want to adjust the cup and spoon measures slightly.)
1/2 c unsalted butter
1 c light brown sugar
1 tsp vanilla extract
1 egg, lightly beaten
1 tbsp milk
1 3/4 c all-purpose flour
1 tsp baking powder
1 1/2 c semi-sweet chocolate chips (milk or dark work equally well, I find)
1. Preheat oven to 350 degrees F or 176 degrees C. Line a cookie sheet with baking paper.
2. Cream butter and sugar with either an electric mixer or whisk.
3. Mix in vanilla and gradually add in egg.
4. Stir in milk.
5. Sift flour and baking powder, and fold into the butter and egg mixture.
6. Stir in chocolate chips with a large spoon.
7. Drop desired amount (about a tablespoon’s worth is good) of cookie dough onto cookie sheet, leaving enough space for them to expand, then lightly press them down.
8. Bake for 15 minutes or until lightly golden. Allow to cook on a wire rack.
If you’re in the mood for soft and chewy, take a minute or 2 off the baking time. And these cookies keep their shape quite well, so you also have control over their thickness. When done right, these babies melt in your mouth.
And *finally*, I got to give my cookie scoop a burl. Check out those uniformly-sized pearls of cookie dough! Love it.
You might be amused to hear that in Australia, Sweet Food is part of the “Chunky Series” — the books are short and stout. However, in the US, these books (which are the same size) are part of the “Little Food” series. So awesome fat, wouldn’t you say?
Have been sewing too, but haven’t gotten around to taking pics so I’ll update on that front later.
February 6th, 2009 at 2:29 pm
Decent effort mate.
Soft and chewy is the way to go - although you got to be careful that moist isn’t mixed up with uncooked dough. I found out the hard way…
Next on the list:
- A nice summer trifle
- A moist chocolate cake with home made ice-cream
- A Cheesecake with fresh strawberries
and of course, a Pavlova.
February 6th, 2009 at 8:50 pm
Uncooked dough, eh?! Heh, I’ve seen plenty of people eat tablespoons of cookie dough just cause they love the taste!
So are those next on your list or mine?
Well, I’ve done cheesecake but not a pretty (read: unphotogenic) one. You know, I’ve never done pavlova — I like the sound of that!
I can see someone’s got a bit of a sweet tooth!