Monday, November 9, 2009

Marcy's Legendary Chocolate Chip Cookies

ANOTHER new chocolate chip cookie recipe. This recipe is from my Passion for Baking cookbook. It's a wonderful recipe. Not my favorite but very decent. It makes a somewhat flat cookie but not totally flat. I like my cookies really thick with a ridged top and these are smooth and flat on top. But the flavor here is a true and pure chocolate chip cookie flavor. Very tasty! The edges are crispy after removing from the oven but soften after storing them.

Marcy's Legendary Chocolate Chip Cookies

from A Passion for Baking, Marcy Goldman


1 cup unsalted butter, softened

1-1/2 cups firmly packed brown sugar (I used 1 cup dark and ½ cup light)

1/4 cup white sugar

1 TBSP pure vanilla extract

2 large eggs

1 egg yolk

2-1/2 cups all-purpose flour (I used 10 5/8 oz)

3/4 tsp baking soda

1/2 tsp salt

2 cups semisweet chocolate chips

1-1/2 cups chopped semisweet chocolate

Preheat oven to 350. Stack two baking sheets together and line the top sheet with parchment paper. (I did not bother with this step. I used one baking sheet & lined with parchment.) Arrange oven rack to upper third of oven.

In a mixer bowl, cream butter with sugars until well blended. Add vanilla, eggs, and egg yolk. Fold in flour, baking soda, salt, chocolate chips, and chopped chocolate and blend well to make a thick batter. If batter seems soft and greasy, add 2 to 4 TBSP more flour. Dough should be soft but not too greasy or slick. You can also chill it 10 minutes if you think it has enough flour or let it stand 20 minutes. (I did not do either.) Either approach will help cookie dough "set up."

Scoop or form balls of 7 to 8 ounces of dough and place on prepared baking sheets about 2 to 3 inches apart. If you don't have a scale, use 1 cup dough per cookie; each will measure 3 inches in diameter once placed on the baking sheet. ( I did not make mine this big).

Bake 20 to 24 minutes or until cookies are nicely browned on top and just set-up looking. Remove from oven and let cool for a few minutes before sliding the parchment with cookies right onto a cooling rack.

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