I usually don't have time to bake. I usually don't have the ambition to pull out all the equipment and fire up the stove. Still, there's something about a snow day that brings out the sweet tooth in me.
Over the years, I've perfected the soft and chunky chocolate chip cookie that I prefer. Here's a few tips:
|Quality control, you know? This one's good.|
2) Be sure to combine the first few ingredients separately, as recommended.
3) When you blend the butter, sugar, and vanilla - go ahead and beat it into a pulp. Make that nice and creamy.
4) Here's where it starts to matter - when you put in the dry ingredients you mixed first. That flour, baking soda, and salt combination can NOT get over-mixed into the batter or your cookies will spread out and the cookie will be flat and crispy.
5) Also, don't over-blend when you put in the chips. Just mix it enough to spread them out.
6) If you have time, put the dough in the fridge for a while first.
7) Undercook the cookies. Go for the least amount of time and check them frequently. They should be just starting to brown. Then let them sit for a few minutes (2-4) out of the stove and gently move them to the cooling rank
8) BETWEEN BATCHES:
-- Keep the extra dough in the fridge. Cool or cold dough spreads out less on the tray as it starts to bake.
-- Cool the cookie tray between batches. I run it under cold water after taking the last batch off the tray.
Voila! Delicious, chunky, gooey cookies. Enjoy!
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