August 8, 2007

Chocolate chip cookies

Since this is my favorite recipe of all time, I thought I'd share it here! (Yes, I know it is far, far too hot to actually turn on the oven today, but soon enough you'll want to bake to help heat up the house!) And if you'd like some tiny milk and cookies, check out our earrings.

(Copied from my personal blog, which is badly neglected!)

In my opinion, the ultimate test of an american baker is their chocolate chip cookies. Depending on their cookies, you can really decide whether you might like their other offerings. To me there is nothing more disappointing than a beautiful, bland cookie. I prefer a cookie with a great buttery brown sugar flavor, with a layer of nuttiness from oatmeal, and fabulous chocolate. These cookies are my absolute favorite recipe (I might not be the healthiest eater…), honed over many years of making them. They are not the most beautiful cookies, but they are delicious.

Chocolate chip cookies

1 1/2 sticks unsalted butter
2/3 cup light brown sugar
2/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract (not imitation)
3/4 cup unbleached flour (organic has the best flavor, hands down)
3/4 cup whole wheat flour (organic too!)
pinch salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup oatmeal (you can grind these in a food processor if you prefer; I prefer them whole.)
6 ounces chocolate chips (semi-sweet Ghirardelli are my favorites)

optional: 6 ounces chopped pecans or walnuts

*Preheat oven to 375˚F.
*Whip together the butter and sugars until well mixed.
*Add in egg, salt, vanilla and mix well.
* Add in flours, baking soda, and baking powder. Mix until just incorporated.
* Add in oatmeal, chocolate chips, and nuts (if using).
* Drop spoonfuls of the dough onto a cookie sheet. If you prefer a more aesthetically pleasing cookie, you can form them into 1″ balls, then press them gently onto the sheet. (But really, why bother?)
* Bake 10 minutes or so, or until gently golden.
* Let cool on a cooling rack (or paper towels on the counter) for a minute or until no longer about to fall apart.
* Enjoy!

** The dough can be refrigerated for a day or so. Or, you can tightly wrap up enough dough for a batch in plastic wrap and freeze the dough for a few weeks. When you’re ready to bake them, just slice the frozen roll of dough into cookies and bake.

** The cookies are most delicious either right out of the oven or the next day.

** Baked cookies can also be frozen in a tightly sealed container. They’re pretty good a little frozen too.

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