After tons of recipes, an array of name-brand ingredients, and a lot of heart (okay, stomach) ache... In the span of one week, I perfected not only the chocolate chip cookie, but also tomato-basil soup (my all time favorite - I could live on Panera's). Can we say "success?" Oh, yes!
As it turns out, after all my stress over name-brand flour and the amount of baking soda, my cookie problem was not in the ingredients at all. The problem was in the preparation.
Admittedly I like to take shortcuts where I can when baking. I put the beater on high. I don't bother to mix the baking soda into the flour before mixing it in with the batter (I still don't see how that makes a difference). And I certainly stick those puppies in the oven as soon as the batter is whipped up - if I'm making cookies, it's cause I want them NOW! (duh!)
It turns out that those little things matter a little more than I thought they did. By
1. Keeping my beater on low the entire time
2. Mixing the flour and baking soda together before adding to the batter
3. Refrigerating the dough for an hour or two
4. Turning the cookie sheet halfway through baking, and
5. Baking at 325 instead of 375,
my cookies turned out mouth-wateringly good. Like make-you-want-to-cry good. Definitely give-me-a-stomach-ache-because-I-ate-too-many good.
Here's the recipe that turned out so well:
World's Best Chocolate Chip Cookies
Our Rating: 11/10
1 1/4 cups all-purpose flour
1/2 t. baking soda
1/2 t. salt
1/2 c. cold unsalted butter, cut into 1/2-inch pieces (I actually substituted 2 Tbsp. for shortening)
1/2 cup sugar
3/4 cup tightly packed light brown sugar
1 1/2 t. vanilla extract
1 large egg, at room temperature, lightly beaten
1/2 bag chocolate chips or 6 oz. chocolate chunks
1) Sift together the flour, baking soda, and salt into a medium bowl and set aside.
2) Using a standing mixer fitted with a paddle attachment or a hand mixer, cream the butter and sugars on low speed until it is smooth and lump free, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.
3) Add the vanilla and egg and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Stop the machine and scrape down the sides of the bowl and the paddle.
4) On low speed, add the flour mixture. Beat until just incorporated. Scrape down the sides of the bowl. Add the chocolate chunks and mix until they are just incorporated. If using a hand mixer, use a wooden spoon to stir them in. Refrigerate dough for at least an hour..
5) Preheat oven to 325. Spoon the dough using a cookie scooper 2 inches apart onto the prepared baking sheets.
6) Bake for 11-13 minutes or until golden brown around the edges but still soft, almost underdone-looking, in the center. Turn the sheets front to back halfway through.
Well, of course you can't just eat cookies for dinner. So here's a recipe for a tomato basil soup that's easy, delicious, and, okay, not that healthy, but if you're eating it with cookies, does that really matter?
Tomato-Basil Soup
Our Rating: 9.5/10
1 28 oz. can crushed tomatoes
6 oz. chicken broth
1 T. crushed or minced basil
3 tsp. sugar
1/2 c. whipping cream or milk
1/4 c. butter or margarine
In a large saucepan bring the tomatoes and broth to boil. Reduce heat and simmer for 10 minutes. Add basil and sugar. Reduce heat to low and simmer for 5 more minutes. Stir in cream and butter and cook until butter is melted.
Happy cooking!
