15 August, 2012

The Chocolate Chip Cookie Challenge


This is the first time that I have ever written down my own recipe.  I make up my own recipes all of the time but I have never written one down... it is not that easy!  I had a wonderful time testing different changes to the recipes.  Thank you to everyone back home who tested the recipe (at sea level) and gave tons of great feedback.  I hope that you enjoy!

Soft and Chewy Chocolate Chip Cookies by Me!
Yields 2 dozen Cookies
1/2 Cup Melted Butter (and Browned if you like)
1/2 Cup Sugar
1/2 Cup Brown Sugar, Lightly Packed
1 Egg + 1 Egg Yolk
1 teaspoon Vanilla Extract
1 1/2 Cup Flour
1/2 teaspoon Sea Salt
1/2 teaspoon Double Acting Baking Powder
1/2 teaspoon Baking Soda
1 Cup Chocolate Chunks or Chips

Cream together butter and sugars.  Add Egg, Egg Yolk and Vanilla, whip until smooth.  In a separate bowl mix together dry ingredients.  Begin to add the flour mixture to your wet ingredients mixing on low to medium speed.  Add Chocolate chunks to remaining 1/2 cup or so of flour mixture and give a light toss to individually coat each chunk.  Add to batter and mix until all ingredients are thoroughly combined.  Let dough rest in freezer for 20 minutes (or refrigerate for 1 hour) as it will be a little bit wet and difficult to manage.

Begin to form 1 oz (2 Tablespoons) balls.  Place on a small cookie sheet or plate.  Chill for another 20 minutes in the freezer (or 1 hour in the refrigerator).

Remove Cookie Dough Balls from the freezer and preheat the oven to 400* F.  Line a baking sheet with parchment paper.  Take a ball of dough and tear it in half.  Invert the two pieces and stick them back together to make a sort of hourglass shape.  Stand them up on the parchment paper with 2 inch spacing.  Bake for 8-10 minutes on the upper half of the oven, until the edges of the cookie are just turning golden brown and the center of the cookie is puffed up and fluffy.  Remove from the oven and let rest on the baking sheet for 2- 3 minutes before transferring to a cooling rack.  Let your cookie sheet cool down before starting your next group of cookies to be baked.

Your cookies should have just a little crunch on the outer edges and have a soft and gooey center.  The whole cookie should have nice crags and almost a lumpy looking texture.


1 comment :

  1. Thanks for sharing, Jessi! It can be hard to write down a recipe, especially if you make it by memory often and tweak it all the time. I have a dry erase board on my fridge so I can take notes, otherwise I always forget the details!

    You cookies sound great and I can't wait to try your recipe!

    Can you link the graphic to this post: http://bit.ly/QBNJJX. That way, people who visit your post can find the other entries. Thanks!


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