Tag Archives: Chocolate chip

Perfect Chocolate Chip Cookies

3 May

I’m always wary when people use superlatives such as best, greatest, perfect, so amazing it’ll knock your pants off to describe, well, pretty much anything.

For example,

The Greatest Bar – Should probably rename itself the Worst bar.

The Best Damn Sports Show Period – Not only do they use the superlative best, but it’s an imperative statement damnit! Whether it actually IS the best sports show ever, is debateable.

World’s Best Cat Litter – Now I have a cat, and I’ve never even heard of this brand of cat litter. That doesn’t stop it from being the world’s best cat litter, but you’d think people would have heard of it

World’s Best Recipe Search – A lot of these recipes tout themselves as being the World’s Best what have you. That’s a pretty lofty statement. I haven’t tried any of these recipes but let’s hope that they live up to their name.

The Perfect Recipe Cookbook – Again, I haven’t heard or know what’s in it. But one wonders if they got every single recipe right.

Which brings me to America’s Test Kitchen and their Perfect Chocolate Chip Cookies. You’ve heard me wax poetic about how much I love America’s Test Kitchen. So when I learned that they were holding a contest for Boston Food Bloggers and their recipe for Perfect Chocolate Chips Cookies I didn’t care if they ended up being the worst chocolate chip cookies ever (they weren’t) I was entering the competition.

I mean, if you win you get to watch a taping of America’s Test Kitchen!!! Not to mention go on a tour of the test kitchen. WHO DOESN’T WANT TO DO SOMETHING LIKE THAT?!?!!?! Yeah I didn’t think so.

But I have to be honest, the prize caused a bit of marital strife. You see, if you win you get to bring a guest. When I was talking to my husband about it he asked me if he could be my guest. ::Insert awkward moment here::  You see, hours before I had already pinky sweared (and you know that means business) to Megan that if either of us won, we would take the other. It was a tense few minutes.  But needless to say, there are no divorce proceedings going on and he got to have some delicious cookies out of the deal.

I didn’t do much tinkering around with the recipe because if it touts itself as the PERFECT chocolate chip cookie, why should any tinkering be involved? In fact, the only difference was that I didn’t have enough chocolate chips ::gasp:: And when I asked my husband if he wanted me to add walnuts to the cookie he looked at me like I just committed blasphemy. Ooooooooooookay.

But even with the scant cup of chocolate chip cookies I used the recipe was great. Browned butter deserves its own category of awesomeness and when I bit into the gooey-on-the-inside-crispy-on-the-outside cookie it really tasted like toffee/caramel. Love.

Perfect Chocolate Chip Cookie

From Cook’s Illustrated

  • 1 3/4 cups (8 3/4 oz) all purpose flour
  • 1/2 tsp baking soda
  • 14 tbsp butter
  • 1/2 cup (3.5 oz)  sugar
  • 3/4 cups (5 1/4 oz) packed dark brown sugar
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 1/4 cup semi sweet chocolate chip cookies

Preheat oven to 375 degrees and place oven rack in middle position. Line 2 large (or 1 if you don’t have 2 large) baking pans with parchment paper and set aside.

Combine flour and baking soda in a medium bowl and set aside.

With a 10″ pan (do NOT use non-stick, you won’t be able to tell when the butter is browned) heat 10 tbsp butter on medium high heat until melted. Continue cooking, swirling constantly until nutty and golden brown. Remove from heat and pour into a bowl. Add the remaining 4 tbsp butter and stir until combined.

Add sugars, salt and vanilla to bowl and whisk until fully incorporated. Add the egg and egg yolk and whisk until no sugar lumps are left, about 30 seconds. Walk away from the mix for 3 minutes (go to the bathroom, dance to your favorite Glee song, pet your kitty, annoy your husband). Repeat the 30 seconds whisking and 3 minutes doing something else 3 more times.

Using a rubber spatula, stir in flour mixture until just combined. Fold in chocolate chips and combine, making sure no flour pockets remain.

Divide dough into 16 portions, either with your hands or a cookie scoop. Bake 8 at a time, for 10-14 minutes, turning once. Let them cool on a wire rack completely before eating. Or you can skip that step and eat them straight from the oven. But if you burn your tongue it’s not my fault.

Not Your Average Chocolate Chip Cookie

22 Feb

A chocolate chip cookie with olive oil??????? Wait, and there isn’t any butter in it?? Are you sure there shouldn’t be butter?  Will they even TASTE good??

Yeah, that’s what I thought when I first read about these cookies that replaced the butter with olive oil. I was skeptical at first, but then I tried one of these suckers and was immediately sold.

Granted, these will NOT by any means replaced a good old fashioned chocolate chip cookie, but it’s nice to have once in a while. The addition of the olive oil makes for a crispy cookie, not a chewy soft cookie, but that’s ok! And you can certainly taste the olive oil, but in a pleasant way.

So, if you are looking for a non-traditional chocolate chip cookie and dare I say, maybe a healthier cookie? (I did the Weight Watchers comparison and it shaved off a point or two for each cookie), then I would give these a try.

Not Your Average Chocolate Chip Cookie

As found on baking = love

  • 2 1/4 cup flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 large eggs
  • 1/4 cup extra virgin olive oil
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 1-2 cups chocolate chips

Preheat oven to 350 degrees. Line 2 baking trays with parchment paper.

Sift flour, baking soda and salt in a bowl and set aside. In a big bowl, beat eggs till frothy.  Add olive oil and vanilla and beat until completely mixed.  Add sugars and mix thoroughly. Slowly add in flour mixture a little at a time and mix in with a knife.  Stir in the chocolate chips.  Roll into tablespoon sized balls and place 1 inch apart on the baking tray.  Flatten a tiny bit with a fork or just with your fingers.

Bake for 16 – 18 minutes until lightly golden brown.  Allow to cool a little on the tray before transferring to a wire rack to cool completely.

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Well loyal readers, with this post I will be out of commission for the next week because I will be in SAN FRANCISCO!!!! Don’t fret, I will take a million pictures and share them all with you when I get back. But don’t worry! You’ll still get your fill of Kitchen Misfit! I have a couple of guest posts that I am REALLY excited about, plus a Daring Baker’s post so it’ll be like I’m still here! Ta Ta for now!

PB&C Oatmeal Cookies

12 Dec

I dare you to make cookies and not eat the dough.

Triple dog dare you.

Because let me tell you, it’s pretty much impossible to not scoop up some of that delectable dough and eat it. Raw eggs be damned, it’s pretty much impossible for me to make cookies and not sample the dough. I mean, I have to make sure the dough’s ok, right?

I needed a cookie to bake for a bake sale I was running as part of a Bone Marrow Drive I was running at my karate dojo. So I did a quick search and let me tell you, Brown Eyed Baker did not let me down. Not that you can go really wrong with Peanut Butter and chocolate chips. The fact that there’s oatmeal in it means it’s healthy. That and the fact that the cookies were made (and then consumed) for charity also means they don’t contain any calories. Oh, you didn’t know baked good eaten for a good cause were calorie free? You’re welcome.

Peanut Butter Chocolate Chip Oatmeal Cookies

Recipe Source: Brown Eyed Baker

  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 stick unsalted butter, at room temperature
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1/2 cup rolled oats
  • 1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Line 2 baking pans with parchment paper and set aside.

Combine the flour, salt and baking soda. Set aside

Using a stand mixer on medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

Using your handy dandy ice cream scooper (for bigger cookies) or a smaller scooper drop dough onto the lined baking sheets about 2 inches apart.

Bake 10 minutes, or until light browned on the edges. Cool on baking rack.

Grab milk. Consume.

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