Really Eating

Real Simple Chocolate Chocolate-Chunk Cookies

Posted in Recipes by Bethany on December 6, 2011

Real Simple did a cookie feature in the December issue where they featured 10 kinds of “base” cookies and then a few variations of each, yielding a total of 30 cookies. I read that article a few weeks before Thanksgiving and thought I would try to bake one kind every week until Christmas… yes, I was a little too ambitious! It took me about 4 weeks just to bake the first cookie, but now that it’s done, I’m a little more motivated to try another.

These cookies are DELICIOUS. They are pure chocolate-sugar-and-butter and were a hit with my co-workers. I think the marshmallow variation would probably be great too, if you’re a fan of marshmallows. Or you could toss in some almonds and make them rocky road cookies… yum!

One caveat -I didn’t have 24 oz of semisweet chocolate so I did half semi and half milk chocolate (after extensive Google searching to confirm it was okay). Another note- I switched up the order of some of the directions because they didn’t seem efficient to me… what’s the point of preheating the oven early if you’re going to have a 15 minute cooling period?! Unless you have a very slow oven, it would be a waste of power/energy/electricity/gas. The ingredients/directions below reflect what I actually used/did, but you can go to the website to get the original.

Ingredients

  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter
  • 12 ounces (1 bag) semisweet chocolate chips, chopped roughly
  • 12 ounces (1 bag) milk chocolate chips, chopped roughly
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract

Directions

In a large bowl, whisk together the flour, salt, baking powder, and baking soda; set aside.

In another large microwave-safe bowl, combine the butter and 12 ounces of the chocolate (I did half of each semi and milk chocolate). Microwave on high in 30-second intervals (uncovered), stirring between each, until melted and smooth. (I think I microwaved for a total of ~2.5 minutes). Let cool slightly (I think I let it sit for about 2 minutes). Whisk in the sugar, eggs, and vanilla until smooth.

Gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the remaining 12 ounces of chocolate. Let cool for 15 minutes. I let mine sit out but in retrospect, I probably could have thrown it in the fridge to make the batter easier to work with.

During that cooling period, preheat the oven to 350┬░ F and line two baking sheets with parchment paper or use Silpat-type baking mats.

Once cooled, drop mounds of the dough (about 1 heaping tablespoon each) 2 inches apart onto the prepared baking sheets.

Bake until firm around the edges and cracked on the tops, 12 to 15 minutes.

Let cool slightly on the baking sheets, then transfer to wire racks to cool completely. (Quick tip – pull off the parchment paper and stick the entire sheet on a cooling rack, run your baking sheet under cold water and then you’re ready to pop another batch in the oven!)

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Peanut Butter Chocolate Chip Cookies

Posted in Recipes by Bethany on October 29, 2009

How appropriate it is that my first “What I’m Eating” post is about cookies.

I’ve had a long-standing love for cookies of all kinds. Homemade, store-bought, bakery-made. Chocolate chip, oatmeal raisin, sugar. Trust me. If it’s a “cookie”, I’ll eat it.

While home sick from work and hit with a desperate craving for chocolate and/or cookies, I realized I had chocolate chips and had just bought Safeway Crunch Peanut Butter (Tangent- hydrogenated vegetable oil, I know. I’m a hypocrite when it comes to Peanut Butter. I just can’t bring myself to love natural peanut butter!). A quick search through my Google Reader archives led me to a peanut butter cookie recipe on Eat Me, Delicious, based on the Magnolia Bakery Cookbook.

Despite my obsession with following directions meticulously, I improvised a little given the absence of milk and vanilla extract. It kills me to not follow the directions but that shows you how badly I must have wanted these cookies.

Here’s what I made:

1 1/2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

1/2 cup (1 stick) unsalted butter, microwaved for 20 seconds
1 cup crunchy peanut butter, at room temperature
3/4 cup sugar
1/2 cup firmly packed dark brown sugar (who can really tell the difference between dark and light anyway?)
1 large egg, at room temperature (mine wasn’t at room temperature. oh well. I didn’t plan to get sick, stay home, and have a killer craving for cookies.)
1 cup chocolate chips

Preheat oven to 350F.

In a medium-large bowl, combine the flour, the baking soda, the baking powder, and the salt with a fork or whisk. Set aside.

NOTE: I always, always use the wrong bowl for the wrong ingredients. I’ve made cookies enough times to know that the dry ingredients will eventually get poured into the wet ingredients (not vis versa) but I always use the bigger bowl for the dry ingredients. I guess I could just use two bowls of the same size… but… I don’t. Don’t make the same mistake! /NOTE.

In a different, largER bowl, beat the butter and the peanut butter together until fluffy. I used an awesome hand mixer. You can get a decent one for $25 and make baking a cinch… and spare my arms from a probably much-needed workout. I can’t even find mine online because it’s so old and apparently unwanted. Figures.

Add the sugars and beat until smooth. Add the egg and mix well.

Add the flour mixture little by little and beat thoroughly. Stir in the chocolate ┬áchips. Drop by rounded teaspoonfuls onto baking mat (on an ungreased cookie sheet), leaving several inches between for expansion. I didn’t do this very prettily. I just used spoons to grab chunks of dough and plopped them onto the sheet. It works.

The recipe says to bake for 10-12 minutes, but by 10 minutes my first batch was overbaked. I baked the second for 9 minutes, and will take the last batch out at 8. I like my cookies not too baked.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

For me, I got exactly 3 dozen cookies out of it.

Yum. I’ve already had 3…