Friday, June 25, 2010
Super Fantastic Amazing Cookie Dough
I have been using the Toll House recipe and wasn't liking the way they cooked flat and the dough would crunch when I bit into it. I really don't like crunching on the sugar. I like smooth soft dough and fluffier cookies.
So I Googled; "How to make your cookies fluffier" - I love that you can type anything and it yields results and 98% of the time I find what I'm looking for.
I came to one of those Yahoo question and answer pages and someone had the same question. Maybe a little more eloquently worded. Someone answered with a big long answer on how to make cookies three different ways: fluffy/puffy, soft/chewy and flat/thin. I went for a bit of a mixture between fluffy and chewy, because I don't want my cookies too cake-like.
Except this time, with this recipe the dough is so unbelievably good and exactly what I have been dreaming for I'm not even making the cookies. I'm just going to eat the dough. And half of it is already gone.
So, if you love dough more than the actual cookie - here is the recipe (I changed the amount of flour from the original. I also used regular flour instead of bread flour):
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 2 1/2 dozen cookies
2 sticks unsalted butter
2 1/2 cups flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Ice cream scooper (#20 disher, to be exact)
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
Here is the question and answer page.