Sunday, November 23, 2008

Cookie Carnival- The Ultimate Chewy and Soft Chocolate Chunk Cookies

This month's Cookie Carnival choice, was a classic and a favorite of my husbands- Chocolate Chip Cookies. My husband prefers Pillsbury ready to bake cookies, but I have been on a mission to try and satisfy his love of these cookies with a homemade recipe. This hasn't been a real quest, where I am baking a different cookie recipe every day, but rather, every once and awhile I try a chocolate chip cookie recipe to see if he likes it. So far, I haven't had too much luck. He likes what he likes!
But, these did go over well. They were soft and chewy and quite simple. The kids loved them, but my hubby prefers milk chocolate chips, so I think next time I will sub those. These are good, if you are in the mood for a cookie and milk!

The Ultimate Chewy and Soft Chocolate Chunk Cookies from In The Sweet Kitchen by
Regan Daley
1 cup unsalted butter at room temp
1 cup tightly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 tsps. pure vanilla extract
3 cups plus 2 tbsp. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
16 oz. flavorful bitter or semi-sweet chocolate, coarsely chopped (I used semi-sweet chips)

1. Preheat oven to 350 F. Line two baking sheets with parchment paper, or lightly butter them, and set aside. In the bowl of an electric mixer, or stand mixer fitted with paddle attachment, or a large bowl if mixing by hand, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.
2. Sift the flour, baking soda and salt together in a small bowl. Add the dry ingredients to the butter-sugar mixture, and mix until just combined. Fold in the chocolate chunks.
3. Using your hands, shape knobs of dough about the size of a large walnut and place them 2 inches apart on the baking sheets. Stagger the rows of cookies to ensure even baking. Bake 12-15 for smaller cookies, 14-17 for larger ones or until the tops are a light golden brown. If the cookies are neither firm nor dark when they are removed from the oven, they will cool chewy and soft. Cool the cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely. If somehow they don't get inhaled immediately, they may be stored airtight at room temperature for up to one week.

Coming Next- Craving Ellie in my Belly- Macaroni and Four Cheeses


Steph said...

Nothing beats a CCC! I used to be obsessed with the pillsbury cookies, especially the easter and christmas sugar cookies. They're the only sugar cookies I'll eat, although I havn't had them in a long time and after all the 'real' baking I've been doing this past year.. I may change my mind. We'll see after the sugar cookies we'll be baking for TWD!

Have you ever tried CI's thick and chewy? I think that is the best CCC recipe.. maybe your husband might like that one?

The Blonde Duck said...

Do you ever get tired of baking? :) You make so many fabulous things!

Pamela said...

These were good and I've made them 2x already. I love a nice, soft cookie. Yours look quite tasty.

Maria said...

I am always in the mood for cookies and milk!!

~~louise~~ said...

I'm sure Ruth Wakefield, the inventor of chocolate chip cookies, had no idea her cookie invention would delight so many die hard fans. These look GREAT!

Sihan said...

I made mine too! yours look absolutely delish!