Soft and Chewy Chocolate Chip Cookies
Nov09

Soft and Chewy Chocolate Chip Cookies

My husband, Sam, is extremely picky about his Chocolate Chip Cookies—they can’t be too cakey, or the chocolate chips “too bitter” or “too sweet”. Though his favorite store-bought version is from Subway. Go figure!   I had tried many recipes and had almost given up… and then I made these from Martha Stewart’s Cookies. Easy, simple, and delicious. And high-ratings with the hubby! I LOVE this cookbook! I’ve made dozens of the recipes and they are all fantastic—with step-by-step instructions and beautiful pictures. If you don’t already have it TREAT YOURSELF! $15.98 on Amazon.com >>     Notes I use a medium cookie scoop (a must have kitchen tool!!) which is about 1½ tablespoons of dough. Level off the cookie scoop against the side of the bowl to get uniform cookies. Coarse salt has a larger grain than table salt (which is used in most baking recipes). I personally use kosher salt, though sea salt also comes coarse-ground. Always crack eggs into a separate bowl so you don’t get shells. There seem to be mixed reviews about whether it is really necessary to add eggs to the batter one-at-a-time. It seems like whenever I do not do this, the batter gets a bit curdled and I wish I would have! What are your thoughts on this?? Click here for more on adding eggs and dry ingredients from Kitchen Savvy >> Be careful not to under-bake or the bottoms will stick to the parchment. If you like them more crispy bake for 12 – 13 minutes. Using quality ingredients really does make a difference. I highly recommend using quality chocolate chips (I love Guittard) and good, pure vanilla extract. And of course, you always have to use good, fresh butter!   From the reviews… “The key is to cover and store the uncooked dough in the fridge for 24 hours then bake. It makes the flavors fully mingle and incorporate. Delicious! You will have to let the dough warm up a bit before you can scoop to bake.” JenniLoryn 6/6/12 (I’ll try this next time!) Some other reviewers complained that they were too sweet, which could be because they used Nestle or other lower-quality chocolate chips. Please try these yummy cookies and let me know what you think!! Or do you have your own fabulous Chocolate Chip Cookie recipe? Tips To transfer the cookies to the wire rack, hold the baking sheet in one hand (using an oven glove!) and swiftly remove the parchment and cookies to the wire rack in one movement. You can scoop the dough onto baking sheets and freeze till hard; then keep in ziplock bags...

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